Pasta Caponata
| Cook Time | 45 minutes |
| Servings |
servings
|
Ingredients
Veggies
- 2 medium eggplant cut into large chunks
- 2 zucchini sliced
- 1 15-ounces canned diced tomatoes
- 2 15-ounce cans white canelinni beans drained and rinsed
- 2 stalks celery
- 1 red onion finely chopped
- parsley chopped
Wholesome Carbohydrates & Lean Protein
- 1 pound whole wheat pasta any kind
Healthy Fats
- olive oil
Seasonings
- Salt and pepper
- 4 cloves garlic minced
- 2 tbsp capers drained
- 1 dozen olives pitted
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
Ingredients
Veggies
Wholesome Carbohydrates & Lean Protein
Healthy Fats
Seasonings
|
Instructions
- Bring a large stock pot of water to boil your pasta. Once boiling, drop pasta and follow instructions to cook until al dente.
- Chop eggplant into large cubes and lightly season with salt. Set aside and let the salt pull water out of the eggplant and drain off.
- In the meantime, chop zucchini, celery, onion and garlic. In a large pan heat olive oil then saute the eggplant cubes until golden brown. Set aside.
- Add additional olive oil to the pan then sauté garlic, onion and celery.
- Add the oregano, red wine vinegar, capers, olives, beans and canned tomatoes bring to a boil then add cooked eggplant and zucchini and simmer for 15 minutes on low heat. You might need to add a bit of water if it dries out while simmering.
- Season with salt and pepper and serve over pasta. Garnish with chopped parsley.
Recipe Notes
Recipe by Ashley Thomas.
Ashley provides free LIVE cooking classes every Monday and Wednesday at 7:00 pm EST! If you’re looking for tips and recipes to help you better manage your blood sugar, then join Ashley in the kitchen.
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