Aubergine Caponata Spaghetti Recipe

Caponata spaghetti

Name: Caponata spaghetti
Total time: 50 min
Yield: Serves 4
Ingredients: 2 aubergines cut into 3cm cubes; 4 tsp vegetable oil; ½ red onion sliced; 2 sticks celery sliced; 2 cloves garlic sliced; 1 tsp dried oregano; 400g tin chopped tomatoes; a small handful raisins; 1 tsp capers; a handful kalamata olives pitted and chopped; 2 tbsp (use one suitable for vegans, such as Aspall) red wine vinegar; 300g wholewheat spaghetti; a small bunch flat-leaf parsley chopped

Published: February 4, 2019 at 4:00 PM

Save recipe

Serves 4

Easy

Total time: 50 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

Fancy a big-on-flavour, easy-on-the-waistband pasta dinner ready in under an hour? Us too! Try our Sicilian vegan caponata spaghetti with aubergines, capers and olives

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try this caponata pasta, then check out our Sicilian caponata recipe, Sicilian pasta with cauliflower, penne arrabbiata and plenty more easy spaghetti recipes.

For more meat-free options, check out our vegan mac and cheese, vegan bolognese, vegan carbonara, vegan moussaka and more vegan pasta recipes.

Ingredients

Nutrition

2 aubergines

cut into 3cm cubes
4 tsp vegetable oil
½ red onion

sliced
2 sticks celery

sliced
2 cloves garlic

sliced
1 tsp dried oregano
400g tin chopped tomatoes
a small handful raisins
1 tsp capers
a handful kalamata olives

pitted and chopped
2 tbsp (use one suitable for vegans, such as Aspall) red wine vinegar
300g wholewheat spaghetti
a small bunch flat-leaf parsley

chopped

Nutrition: per serving

kcal387

low
fat6.6g
saturates0.8g
carbs60.8g
sugars13.1g
fibre14.7g
protein13.6g
salt0.3g

Method

step 1

Heat the oven to 220C/fan 200C/gas 7. Toss the aubergine with 2 tsp of oil and a little seasoning, and tip onto a large non-stick baking tray. Roast for 20 minutes until charred and soft.
step 2

Meanwhile, heat the remaining oil in a large pan and cook the red onion and celery with a large pinch of salt for 10 minutes or until softening and a little caramelised. Add the garlic and oregano, and cook for a minute before adding the tomatoes and 100ml of water. Tip in the roasted aubergine and simmer for 15 minutes until the sauce has thickened and the aubergine is very soft. Add the raisins, capers, olives and red wine vinegar, and season. Keep on a low heat.
step 3

Cook the pasta following pack instructions, then drain, reserving a mug of the cooking water. Tip the pasta into the caponata with the parsley, adding a splash of the cooking water to loosen a little. Stir well, then serve.

Discover more of our veggie pasta recipes...

Green linguine recipe

Also check out more of the best aubergine recipes

Fish-fragrant aubergines

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue