Caponata on Whole-wheat Spaghetti

Name: Caponata on Whole-wheat Spaghetti
Prep time: 32 min
Cook time: 43 min
Total time: 76 min
Yield: 10
Cuisine: Italian,Mediterranean
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)

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Intermediate

•

76 Min

•

This Italian-inspired dish features a medley of sautéed eggplant, bell peppers, onions, and tomatoes, simmered in a tangy and sweet sauce. Served over wholewheat spaghetti, this hearty and nutritious meal is a perfect balance of flavors and textures.

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Ingredients

Eggplant, raw

600 g

Squash, summer, zucchini, includes skin, raw

300 g

Salt, Table

5 g

Oil, Olive, Salad Or Cooking

40 g

Onion, Red

100 g

Garlic, Raw

10 g

Peppers, Sweet, Red, Raw

240 g

Tomato Paste

20 g

Tomatoes, Red, Ripe, Raw, Year Round Average

400 g

Clean tap water

200 g

MAGGI Chilli Original Sauce

80 g

MAGGI Smoky BBQ Sauce

40 g

Salt, Table

2 g

Spices, Pepper, Black

2 g

Olives, green, pitted

80 g

Nuts, pine nuts, dried

30 g

Basil, Fresh

5 g

Pasta, whole-wheat, cooked

1200 g

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Nutritional Information

Nutrition Table Footer

Carbohydrates

48.24 g

Energy

300.88 kcal

Fats

9.79 g

Protein

9.53 g

Nutrition Table Footer

Recipe steps

69 min

25 min

4 min

8 min

10 min

5 min

15 min

2 min

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Recipe steps

69 min

Prepare Vegetables

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Place the eggplant and zucchini in a large colander and sprinkle with the salt. Allow to stand for 20 minutes to draw out excess water. Remove the eggplant and the zucchini from the colander and pat dry using a paper towel.

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Recipe steps

69 min

Cook Onions and Garlic

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In a large saucepan heat half of the olive oil over a medium high heat. Add the onion and garlic and fry for 3-4 minutes.

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69 min

Cook Peppers

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

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69 min

Fry Eggplant and Zucchini

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Heat the remaining olive oil over a high heat. Fry the eggplant and zucchini in batches over a high heat browning on all sides.

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69 min

Combine Ingredients

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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 with the salt and pepper. Add in the peppers, eggplant and zucchini and bring to a simmer.

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69 min

Simmer

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Simmer over a low heat for approx. 15 minutes. Stir in the olives.

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69 min

Garnish

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Serve with spaghetti, sprinkle the pine nuts and basil over the top.

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Caponata on Whole-wheat Spaghetti

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Caponata on Whole-wheat Spaghetti

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