Rotini with Caponata
Caponata is originally from the Sicilian region of Italy. Pairing these colourful vegetables with rotini pasta makes for a great cold or hot meal.
20 Min
15 Min
6
Cooking Steps
Step 1
Cook pasta according to package directions
Step 2
Meanwhile, heat oil in large skillet set over medium heat; cook, eggplants, onion, red pepper, celery, garlic, thyme, salt and pepper, stirring often, for 8 to 10 minutes or until eggplant is tender.
Step 3
Stir in tomatoes, olives, raisins, capers, pine nuts and vinegar; cook for 4 to 5 minutes or until heated through. Stir in parsley.
Step 4
Toss pasta with caponata until well coated. Serve with Parmesan.
Tip: Smaller eggplants have less seeds so they are less bitter. If using a large eggplant, chop it, toss with salt and let stand in colander for 15 to 20 minutes to draw out any moisture and lessen the bitterness.