Caponata Pasta Salad

Ingredients

• 1 globe eggplant, diced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1 tbsp capers, rinsed
• 1 tbsp Kalamata olives, chopped
• 1 tsp brown sugar
• 1 green zucchini, diced
• 4 basil leaves, torn
• 1 shallot, minced
• 1 cup tomato sauce
• 1 tbsp red wine vinegar
• Sea salt & black pepper, to taste
• 2 oz dry penne pasta
• 1 oz mixed greens
• 1 tbsp balsamic vinaigrette
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3 tbsp olive oil

Preparation

1. Dice vegetables and keep them separated. Warm olive oil; sauté garlic to light gold, then add shallot until soft.
2. Add olives, capers, and celery; cook to soften. Add diced bell peppers and cook until moisture evaporates.
3. Stir in brown sugar, season, splash with red wine vinegar and reduce briefly. Add tomato sauce (and zucchini); simmer 5–7 minutes.
4. Salt diced eggplant and drain; fry until crisp and golden. Drain well and fold into the caponata with torn basil. Chill.
5. Cook penne al dente in salted water; chill under cold water. Halve pieces if desired, then toss with chilled caponata and balsamic vinaigrette. Top with lightly dressed mixed greens and serve.

Nutrition (per serving, estimate)

Calories	380 kcal
Total Fat	22 g
Carbohydrates	40 g
Protein	8 g
Fiber	7 g
Sodium	520 mg
Sugars	14 g