Name: Summer caponata pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 onion, roughly chopped; 4 baby eggplants, halved lengthways, cut into 1.5cm pieces; 400g can whole peeled tomatoes, drained; 125.00 ml pitted green olives, halved; 2 celery stalks, cut into 1.5cm pieces; 200g green beans, halved on the diagonal; 125.00 ml raisins; 40.00 ml balsamic vinegar; 400g gluten-free rice fettuccine (see Notes); Small basil leaves, to garnish

Summer caponata pasta

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Try this exciting Sicilian-inspired pasta dish for a fresh twist!

Ingredients:

18.20 gm olive oil
1 onion, roughly chopped
4 baby eggplants, halved lengthways, cut into 1.5cm pieces
400g can whole peeled tomatoes, drained
125.00 ml pitted green olives, halved
2 celery stalks, cut into 1.5cm pieces
200g green beans, halved on the diagonal
125.00 ml raisins
40.00 ml balsamic vinegar
400g gluten-free rice fettuccine (see Notes)
Small basil leaves, to garnish

Instructions:

In a large deep saucepan over medium heat, sauté the onion and eggplant in olive oil for about 7 minutes until softened, stirring occasionally.
Mix in the drained tomatoes and olives, using a wooden spoon to crush the tomatoes. Cook for 5 minutes.
Toss in the celery and green beans, cover, and cook for 3 minutes until vibrant and slightly crisp. Mix in the raisins and vinegar.
Boil pasta in a large pot of water following packet directions. Drain and mix with caponata. Serve topped with fresh basil.

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