Name: Caponata on Whole-wheat Spaghetti
Prep time: 32 s
Cook time: 43 s
Total time: 76 s
Yield: 10
Cuisine: Italian
Ingredients: Eggplant cut into 2 cm cubes(600 g); Zucchini cut into 2 cm cubes(300 g); Salt fine(5 g); Olive Oil extra virgin(40 ml); Red Onion medium dice(100 g); Garlic fresh crushed(10 g); Pepper red medium dice(240 g); Tomato Paste(20 g); Tomatoes ripe diced(400 g); Water cold(200 ml); Maggi Chili Sauce(80 g); Maggi BBQ Sauce(40 ml); Salt fine(2 g); Pepper black fine(2 g); Olives green(80 g); Pine nuts toasted(30 g); Basil fresh(5 g); Spaghetti whole wheat cooked(1200 g)

Lets Cook

Eggplant and colander

Place the eggplant and zucchini in a large colander and sprinkle with the salt. Allow to stand for 20-30 minutes to draw out excess water.

Heat Olive Oil

In a large saucepan heat half of the olive oil over a medium high heat

Add onion and garlic

Add the onion and garlic and fry for 3-4 minutes

Adding peppers

Add the peppers and fry for 5-8 minutes until the peppers begin to soften. Remove from the pan and set aside.

Drying eggplant and colander

Remove the eggplant and the zucchini from the colander and pat dry using a paper towel

Heating remaining olive oil

Heat the remaining olive oil over a high heat

Frying eggplant and zucchini

Fry the eggplant in zucchini in batches over a high heat browning on all sides

Sauces and tomatoes

Once all the zucchini and eggplant is fried, add the tomato paste, diced tomatoes, water, Maggi Chili Sauce and Maggi BBQ Sauce to the pan.

Season

Season with the salt and pepper.

Add in the peppers, eggplant and zucchini and bring to a simmer

Simmer

Simmer over a low heat for approx. 15 minutes.

Adding olives

Stir in the olives.

Sprinkle pine nuts and basil to serve

Before service sprinkle the pine nuts and basil over the top.