The sauce is a bit like a caponata, or at least, the caponata that I make! Eggplants and capsicums are more affordable now, and are among my favourite vegetables:
Ingredients:
1 eggplant,
3 capsicums (red, yellow and green)
1 stalk of celery (optional)
1 garlic clove (peeled)
2 tbsp extra virgin olive oil (plus some to drizzle)
one
2 tbsp black olives
a few capers
salt to taste
Cut the eggplant into cubes and sweat with salt for 30 minutes. Rinse well. Cut the capsicums into cubes as big as the eggplant, and the celery cut into thin slices, if using. Place all the veggies plus the garlic into a pot that can be covered with a lid, add the olive oil and sauté for a few minutes, then cover and simmer on low for about an hour, adding a little water from time to time and stirring often. I usually add the olives, capers (rinsed) and salt halfway through the cooking (actually, I add them when I remember...) and cook until the eggplants are mushy and the other vegetables really soft. Cook the pasta al dente (I used rigatoni) and dress with the vegetables, adding a little more olive oil at the end. I love this pasta :-)!
Photos and Recipes by Alessandra Zecchini ©
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