Caponata with quinoa pasta
Gluten Free, Vegetarian, Soy-Free
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.
- 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
Cook the pasta
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.
Start the caponata
Finish the caponata
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