QUICK & EASY PASTA CAPONATA! (VEGAN)

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.

Preheat the oven to 180 degrees Celsius.

Place the aubergine and cherry tomatoes onto a lined baking tray.

Add a good pinch of salt, pepper, and chili flakes to the tray.

Drizzle a little bit of olive oil over the ingredients and mix them together.

Roast in the oven for 30 minutes.

In a pan, warm some olive oil and add red onions with a pinch of salt, cooking for 3-4 minutes until soft.

Add well-grated garlic to the pan and stir for about 1 minute until aromatic.

Add celery to the pan and stir together for around 2 minutes until softened slightly.

Stir in tomato puree until the celery and onions are well covered.

Add chopped tomatoes, thyme, oregano, capers, raisins, and kalamata olives to the pan and stir to combine.

Remove the roasted aubergine and cherry tomatoes from the oven and fold them into the sauce.

Add finely grated dark chocolate, balsamic vinegar, and chopped flat leaf parsley to the sauce and fold in.

Carefully fold the cooked pasta into the sauce, ensuring all pasta pieces are well covered.

Serve the pasta caponata.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens