- 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
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.