Ingredients
Base recipe = 2 servings.
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- 450 g globe eggplant, diced
- 80 g celery stalks, sliced
- 6 g garlic, minced
- 15 g capers, rinsed
- 15 g Kalamata olives, chopped
- 4 g brown sugar
- 150 g green zucchini, diced
- 4 basil leaves, torn
- 30 g shallot, minced
- 240 g tomato sauce
- 15 g red wine vinegar
- Sea salt & black pepper, to taste
- 57 g dry penne pasta
- 28 g mixed greens
- 15 g balsamic vinaigrette
- 150 g red bell pepper, diced
- 150 g yellow bell pepper, diced
- 40.5 g olive oil
🥕 Vegetarian
🥛🚫 Dairy-Free
Preparation
- Dice vegetables and keep them separated. Warm olive oil; sauté garlic to light gold, then add shallot until soft.
- Add olives, capers, and celery; cook to soften. Add diced bell peppers and cook until moisture evaporates.
- Stir in brown sugar, season, splash with red wine vinegar and reduce briefly. Add tomato sauce (and zucchini); simmer 5–7 minutes.
- Salt diced eggplant and drain; fry until crisp and golden. Drain well and fold into the caponata with torn basil. Chill.
- 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.
| Calories | 380 kcal |
| Total Fat | 22 g |
| Carbohydrates | 40 g |
| Protein | 8 g |
| Fiber | 7 g |
| Sodium | 520 mg |
| Sugars | 14 g |