Pasta Caponata
Cook Time
Cook Time
  • 2medium eggplantcut into large chunks
  • 2 zucchinisliced
  • 1 15-ounces canned diced tomatoes
  • 215-ounce cans white canelinni beansdrained and rinsed
  • 2stalks celery
  • 1 red onionfinely chopped
  • parsleychopped
Wholesome Carbohydrates & Lean Protein
  • 1pound whole wheat pastaany kind
Healthy Fats
  • olive oil
  • Salt and pepper
  • 4cloves garlicminced
  • 2tbsp capersdrained
  • 1 dozen olivespitted
  • ¼cup red wine vinegar
  • 1teaspoon dried oregano
  1. Bring a large stock pot of water to boil your pasta. Once boiling, drop pasta and follow instructions to cook until al dente.
  2. 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.
  3. 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.
  4. Add additional olive oil to the pan then sauté garlic, onion and celery.
  5. 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.
  6. Season with salt and pepper and serve over pasta. Garnish with chopped parsley.
Recipe Notes

Recipe by Ashley Thomas.

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