Caponata with quinoa pasta

Gluten Free, Vegetarian, Soy Free

2 Servings, 650 Calories/Serving

25 - 35 Minutes

Sicilian cooking is known for uniting tangy and sweet flavors in one dish, a combination known as agrodolce, or sour-sweet. Caponata, an eggplant and tomato relish seasoned with vinegar and a little sugar or honey, is an iconic example. It’s traditionally long-cooked to a kind of vegetable butter. Here, Chef Justine gives it a Sun Basket spin, lightly cooking the vegetables to preserve their freshness. She then folds in gluten-free quinoa penne, which tastes as good (or better) than traditional wheat pasta.

Ingredients

  • 5 ounces gluten-free quinoa penne (quinoa - corn flour)
  • ½ pound Japanese eggplant
  • 1 yellow onion
  • 2 ribs celery
  • 1 ounce Castelvetrano olives
  • Peeled fresh garlic
  • 6 ounces cherry tomatoes
  • Fresh flat-leaf parsley
  • Fresh rosemary
  • Fresh thyme
  • 1 tablespoon capers
  • 1 teaspoon Aleppo chile flakes (optional)
  • Vinegar-honey blend (red wine vinegar - honey)
  • 2 ounces ricotta salata

Instructions

1

Cook the pasta

Bring a pot of salted water to a boil. Add the quinoa penne and cook, stirring occasionally, until just tender, 8 to 10 minutes. Drain, reserving ¼ cup pasta cooking water. While the penne cooks, prepare the caponata.

2

Prep the caponata ingredients

  • Trim the ends from the eggplant; cut the eggplant lengthwise into quarters, then crosswise into ½-inch-thick pieces.
  • Peel and thinly slice the onion.
  • Trim the ends from the celery; cut the celery on the diagonal into ½-inch-thick pieces.
  • Coarsely chop the olives.
  • Finely chop enough garlic to measure 1 teaspoon.
  • Rinse the capers.
  • Cut the cherry tomatoes in half.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Strip the rosemary from the stems; finely chop the leaves.
  • Strip the thyme leaves from the stems.

3

Start the caponata

In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the eggplant and cook, turning once or twice, until lightly browned, 3 to 4 minutes. Stir in the onion, celery, olives, garlic, capers, and as much Aleppo chile as you like. Cook, stirring often, until the onion and celery begin to soften, 3 to 4 minutes.

4

Finish the caponata

Stir the tomatoes, parsley, rosemary, thyme, and the vinegar-honey blend into the eggplant mixture. Cook until warmed through, 1 to 2 minutes. Fold in the cooked quinoa penne and reserved pasta water and cook until the penne is hot, about 1 minute. Season to taste with salt and pepper.

5

Serve

Spoon the pasta into individual serving bowls. Crumble the ricotta salata on top and serve.

Nutrition per serving: Calories: 650, Protein: 21 g, Total Fat: 27 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 7 g, Cholesterol: 20 mg, Carbohydrates: 80 g, Fiber: 13 g, Added Sugar: 4 g, Sodium: 1080 mg

Contains: milk

Similar Recipes

Argentinian grilled chicken and summer vegetables with green rice
Gluten Free, Dairy Free, Soy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Baked shrimp with tomato, feta, and lemon-mint orzo
Soy Free