Caponata con burrata

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini is lower in calories and bell peppers are often less expensive.

green olives

🥗Healthier: black olives

💰Cheaper: canned olives

Canned olives are usually more affordable and still provide a similar flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is often seen as a healthier option and white vinegar is cheaper.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is often cheaper and provides a similar sweetness.

Boil water in a large pot and cook pasta until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced onion and sauté until translucent, about 3-4 minutes.

Stir in diced eggplant and cook until softened, about 5-7 minutes.

Add chopped celery and minced garlic; sauté for another 2-3 minutes.

Incorporate diced tomatoes, green olives, and capers; stir well.

Pour in red wine vinegar and sprinkle sugar; mix thoroughly.

Simmer for 10-15 minutes until the mixture thickens slightly.

Season with salt and black pepper to taste.

Remove from heat and stir in chopped basil and parsley.

Combine the cooked pasta with the caponata mixture; toss to coat evenly.

Serve warm, garnished with extra herbs if desired.

Cooking Techniques

Spice Level:

Dietary

Allergens