Pasta - Pasts with Caponata

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* Exported from MasterCook *

 

Pasta with Caponata

 

Recipe By :The Ultimate Vegetarian Cookbook - Roz Denny

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium eggplant -- cut into sticks

2 medium zucchini -- cut into sticks

8 baby onions or 1 large onion, sliced -- peeled

2 garlic cloves -- crushed

1 large red pepper -- sliced

4 tablespoons olive oil, preferably highly flavored

extra virgin

2 scant cups tomato juice or 1 17 oz carton pureed

tomatoes

2/3 cup water

2 tablespoons balsamic vinegar

juice of 1 lemon

1 tablespoon sugar

2 tablespoons sliced black olives

2 tablespoons capers

salt and ground black pepper

14 ounces tagliatelle or other long pasta ribbons

 

Lightly salt the eggplant and zucchini and leave them to drain in a colander for

30 minutes. Rinse thoroughly and pat dry with paper towel.

In a large saucepan, lightly fry the onions, garlic, and pepper in the oil for 5

minutes, then stir in the eggplant and zucchini and fry for a further 5 minutes.

Stir in the tomato juice or pureed tomatoes, along with the water. Stir well,

bringing the mixture to a boil, then add all the rest of the ingredients except

the pasta. Season to taste and then simmer for 10 minutes.

Meanwhile, boil the pasta according to the instructions on the package, then

drain. Serve the caponata with the pasta.

 

 

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Per serving: 72 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g

Protein; 16g Carbohydrate; 0mg Cholesterol; 84mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0