Pasta Capotana
Ingredients
- 1 pack of Roma Spaghetti
- 350 grams of eggplants, julienned
- 1 small onion julienned
- 2 tomatoes chopped
- 1 stick of celery chopped
- 60 grams of olives, sliced
- 1/4 cup of white wine vinegar
- 10 grams of capers, chopped
- 1 teaspoon of sugar
- 1 tablespoon of olive oil
- Salt and pepper to taste
Preparation
Cook pasta as instructed on the package.
Add salt to eggplants and let them rest for 30 minutes. After that, rinse the eggplants and dry them with kitchen paper. This process will eliminate some of its bitterness.
Pour olive oil into a large pan, stir-fry the eggplants until browned, and set aside. Stir-fry onion and celery for a few minutes, then add tomatoes and stir-fry for a few more minutes.
Add the eggplants, olives, vinegar, capers, and sugar to the pan. Cook for 10 more minutes.
Let the vegetables cool before mixing with the pasta. Caponata is a dish that can be served cold or warm.