 |
|
Caponata Linguine
recipe from wholefoods.com
Serves 4-6
2 large eggplants, peeled and diced
1 TB sea salt
3 large ripe tomatoes
2 TB pine nuts
3/4 cup olive oil
1 red bell pepper, diced
1 green bell pepper, diced
3-5 cloves garlic, minced
1 yellow onion, diced
3 celery ribs, diced
2 TB brown sugar
4 TB balsamic vinegar
1/4 cup capers, drained and roughly chopped
11/2 tsp unsweetened cocoa powder
1/2 cup Kalamata olives, roughly chopped
16 oz fresh or dried linguine, cooked according to package directions
1/2 cup fresh basil, chopped
Place the eggplant in a colander and mix with sea salt. Weight the eggplant down with a few plates and let eggplant drain in sink for about 30 minutes. Boil water in a medium pot and add tomatoes for about 1 minute. Drain tomatoes, peel off their skin, coarsely chop them, and set aside.
Toast the pine nuts in a dry skillet over medium heat until they turn golden brown, about 2 minutes. Set aside.
When eggplant is drained, use a towel to sop up juices. In a large skillet over medium heat, add olive oil and sauté eggplant until golden (about 12-15 minutes). Remove from heat with a slotted spoon and set aside. In the same skillet, sauté the peppers until soft (about 5 minutes) and set aside with the eggplant. Add the garlic, onion and celery to the skillet and sauté, covered, until onion is golden (about 10-15 minutes). Add the tomatoes, cover, and cook for about 10 more minutes.
In a small pot over medium heat, mix together the sugar, vinegar, capers and cocoa powder. Simmer for 2 minutes. Remove from heat.
Add the eggplant, peppers, olives and pine nuts to the large skillet and pour the sugar-vinegar sauce over the vegetables. Mix well and simmer, covered, for about 10 minutes. Remove from heat and taste, adjusting seasonings if needed.
Cook the pasta according to package directions, drain, and mix the caponata into the pasta and serve, garnished with fresh basil.
Nutrition Info
Per Serving (482g-wt.): 660 calories (290 from fat), 33g total fat, 4.5g saturated fat, 5g dietary fiber, 15g protein, 83g carbohydrate, 0mg cholesterol, 1420mg sodium
|
