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Summer caponata pasta

Name: Summer caponata pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /italian
Ingredients: 1 tablespoon olive oil; 1 onion, roughly chopped; 4 baby eggplants, halved lengthways, cut into 1.5cm pieces; 400g can whole peeled tomatoes, drained; 1/2 cup pitted green olives, halved; 2 celery stalks, cut into 1.5cm pieces; 200g green beans, halved on the diagonal; 1/2 cup raisins; 2 tablespoons balsamic vinegar; 400g gluten-free rice fettuccine; Small basil leaves, to garnish

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Sick of the same old pasta dishes? Give this Sicilian-inspired recipe a go!

1 tablespoon olive oil
1 onion, roughly chopped
4 baby eggplants, halved lengthways, cut into 1.5cm pieces
400g can whole peeled tomatoes, drained
1/2 cup pitted green olives, halved
2 celery stalks, cut into 1.5cm pieces
200g green beans, halved on the diagonal
1/2 cup raisins
2 tablespoons balsamic vinegar
400g gluten-free rice fettuccine
Small basil leaves, to garnish

Method

1.

Heat the olive oil in a large deep saucepan over medium heat. Add the onion and eggplant and cook, stirring occasionally for about 7 minutes or until softened.
2.

Add the drained tomatoes and olives, breaking up tomatoes with the back of a wooden spoon. Cook for 5 minutes.
3.

Add the celery and green beans and cook, covered, for 3 minutes or until bright green and still crunchy. Stir in raisins and vinegar.
4.

Meanwhile, cook pasta in a large pan of boiling water according to packet instructions. Drain and toss through caponata. Serve garnished with basil.