Sicilian Caponata Farfalle



250 grams farfalle
20 grams parsley
10 grams grated parmesan cheese
3 Roma tomato
2 Lebanese eggplant
1 cloves garlic
1 tbsp capers
1 tbsp slivered almonds
1 brown onions
1 tbsp red wine vinegar*
extra virgin olive oil*
salt & pepper*

*pantry item


– pop a pan of salted water on to boil
– wash and cut eggplant into 2cm pieces
– peel and chop onions
– peel and crush garlic
– drain capers
– wash and chop parsley
– wash and dice tomatoes


1. Boil pasta according to packet directions until al dente. Drain, reserving a mug of the cooking water.
2. Toss eggplant with olive oil. Season with salt and pepper.
3. Heat a large pan over a medium to high heat. Add eggplant and cook, turning occasionally, for about 5 minutes, or until browned all over. Remove and set aside.
4. Add a little more oil to the same pan and reduce heat to low. Add onion and garlic and cook, stirring, until it starts to soften. Return eggplant with tomatoes, vinegar and capers. Simmer, uncovered, for about 5 minutes, or until slightly thickened. Season with salt and pepper. Stir in parsley, almonds, pasta and a little of the reserved water until you get the desired consistency. Toss well.
5. Serve with grated parmesan.

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