About This Recipe
Caponata is a Tuscan eggplant sauce consisting of a cooked vegetables and light oil.
Ingredients
At Oliviers&Co
4 tbsp Fornacino Olive Oil
2 tbsp Balsamic Vinegar from Modena Silver Quality
1 jar Eggplant Caviar
At the market
14oz pasta
2 white onions, finely chopped
2 red peppers, finely chopped
2 medium eggplants, diced
2 garlic cloves, finely chopped
12 cherry tomatoes, halved
1 tsp dried oregano
1 tsp fresh rosemary, chopped
Directions
Simmer the onions, red peppers, eggplants and eggplant caviar in a large saucepan with 3 tbsp olive oil over low heat.
Add the garlic and cook for 2 minutes longer.
Add the tomatoes, oregano, rosemary and balsamic vinegar. Cook for an additional 6 to 8 minutes. Season with salt & pepper.
Cook pasta in a large pot of boiling salted water until Al Dente, tender but still firm, about 7 minutes. Drain.
Mix the pasta with sauce.
Finish with a drizzle of olive oil and serve immediately.