Pasta Caponata (My Version)
A flavorful Italian-inspired pasta dish with sautéed vegetables, olives, and spices, creating a delightful blend of textures and Mediterranean flavors.
dinnervegetarian
Ingredients
- 4 tbsp olive oil
- 1 brown onion
- 1 zucchini
- 1/2 eggplant
- 4 tomatoes
- 1 carrot
- 1/4 cup kalamata olive (no pips)
- 1 tbsp ground sweet paprika
- 1 tbsp dried oregano
- salt and pepper
- 5 cups pasta
Steps
- In a fry pan add 4 tablespoons of olive oil and 1 roughly chopped brown onion.
- Once onions are brown dice the following I'm fairy chunky sizes 1 zucchini, 1/2 eggplant, 4 tomatoes, 1 carrot and a 1/4 cup of kalamata olives cut into 1/4s. Add 1 teaspoon sweet ground paprika, 1 teaspoon ground oregano and the smallest amount of salt. Put on low heat and cover with lid for as long as possible to get the vegetables become soft and for the flavours to infuse.
- Serve with pasta and some finely chopped fresh basil on top. Ta da!