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Caponata on Whole-wheat Spaghetti

75 min

Intermediate

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What is the energy content breakdown?

Fat 28 9.7g / 28%

Carbohydrates 61 48.2g / 61%

Protein 11 9.5g / 11%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Italian Easy Main course

Caponata on Whole-wheat Spaghetti

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)

(0)

76 Min

Intermediate

Ingredients

600 g

Eggplant, raw

300 g

Squash, summer, zucchini, includes skin, raw

5 g

Salt, Table

40 g

Oil, Olive, Salad Or Cooking

100 g

Onion, Red

10 g

Garlic, Raw

240 g

Peppers, Sweet, Red, Raw

20 g

Tomato Paste

400 g

Tomatoes, Red, Ripe, Raw, Year Round Average

200 g

Water, Tap, Drinking

80 g

MAGGI Chilli Original Sauce

40 g

MAGGI Smoky BBQ Sauce

2 g

Salt, Table

2 g

Spices, Pepper, Black

80 g

Olives, pickled, canned or bottled, green

30 g

Nuts, pine nuts, dried

5 g

Basil, Fresh

1200 g

Pasta, whole-wheat, cooked

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Nutrition Value

Carbohydrates

48.24 g

Energy

300.88 kcal

Fats

9.79 g

Protein

9.53 g

Information per serving

Eggplant and colander
20 Min

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
5 Min

In a large saucepan heat half of the olive oil over a medium high heat
Add onion and garlic
4 Min

Add the onion and garlic and fry for 3-4 minutes
Adding peppers
8 Min

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
2 Min

Remove the eggplant and the zucchini from the colander and pat dry using a paper towel
Heating remaining olive oil
4 Min

Heat the remaining olive oil over a high heat
Frying eggplant and zucchini
6 Min

Fry the eggplant in zucchini in batches over a high heat browning on all sides
Sauces and tomatoes
5 Min

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
1 Min

Season with the salt and pepper.
Step10
2 Min

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

Simmer over a low heat for approx. 15 minutes.
Adding olives
2 Min

Stir in the olives.
Sprinkle pine nuts and basil to serve
1 Min

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

Eggplant and colander of 13

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 of 13

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

Add onion and garlic of 13

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

Adding peppers of 13

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 of 13

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

Heating remaining olive oil of 13

Heat the remaining olive oil over a high heat

Frying eggplant and zucchini of 13

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

Sauces and tomatoes of 13

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 of 13

Season with the salt and pepper.

Step10 of 13

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

Simmer of 13

Simmer over a low heat for approx. 15 minutes.

Adding olives of 13

Stir in the olives.

Sprinkle pine nuts and basil to serve of 13

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

Recipe PDF

With pictures

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Caponata on Whole-wheat Spaghetti

76 Min Intermediate

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Caponata on Whole-wheat Spaghetti

Ingredients

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Nutrition Value

Instruction

Eggplant and colander

Heat Olive Oil

Add onion and garlic

Adding peppers

Drying eggplant and colander

Heating remaining olive oil

Frying eggplant and zucchini

Sauces and tomatoes

Season

Step10

Simmer

Adding olives

Sprinkle pine nuts and basil to serve

Eggplant and colander of 13

Heat Olive Oil of 13

Add onion and garlic of 13

Adding peppers of 13

Drying eggplant and colander of 13

Heating remaining olive oil of 13

Frying eggplant and zucchini of 13

Sauces and tomatoes of 13

Season of 13

Step10 of 13

Simmer of 13

Adding olives of 13

Sprinkle pine nuts and basil to serve of 13

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Recipe PDF

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More interesting Recipes

Caponata on Whole-wheat Spaghetti