Fat conscious Archives

Mediterranean

Monkeygland rump chunks with charred corn and cabbage tostadas

40 minutes

Braai recipes

Charred corn on the cob with tomato salsa

5 minutes

Canned food

Avocado and beetroot with litchi snow

Brinjal recipes

Pickled fish with banana and litchi raita

40 minutes

Brinjal recipes

Tomato caponata pasta

15 minutes

Tomato caponata pasta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

For the caponata:

4 T olive oil
4 (or 1 large) baby brinjals, cubed
20 g pine nuts, toasted
3 garlic cloves, finely chopped
1 red chilli, finely chopped
2 T tomato paste
10 green olives, pitted
2 T capers
8 anchovies, roughly chopped
2 T Italian parsley, chopped
3 T red wine vinegar
1 lemon, juiced
350 g Woolworths roasting vine tomatoes
200 g spaghetti, cooked al dente
Sea salt and black pepper, to taste

Method

To make the caponata, heat the olive oil in a pan. Cook the brinjals until soft and charred. Add the pine nuts, garlic and chilli and cook for 1 minute.
Add the remaining ingredients and cook for 5 minutes over a low heat.
Drizzle a little olive oil over the tomatoes and roast for 15 minutes.
Toss the caponata through the spaghetti and serve with the roast tomatoes. Season to taste.

Cook's note: Caponata originated in Sicily as a cooked veg, often as a side for fish dishes. Also great as cold antipasto, or tossed hot through pasta ... like so. The sweet-and-sour tang goes beautifully with pasta.

Discover more pasta recipes here.

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Monkeygland rump chunks with charred corn and cabbage tostadas

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Avocado and beetroot with litchi snow

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Pickled fish with banana and litchi raita

Tomato caponata pasta

Tomato caponata pasta

Ingredients

Method