Recipe: Perfect Sicilian-style penne caponata

Sicilian-style penne caponata. Penne with Sicilian-style eggplant caponata In this delicious pasta recipe, penne is topped with caponata - a Sicilian specialty of eggplant, tomato, green olives and capers. Finish this wonderful vegetarian dish with plenty of parmesan Sicilian-style penne caponata Found this recipe and wanted to try it out. I used less oil than called for, seemed like a lot.

Enjoy with a glass of wine and a good Italian bread for mopping up the delicious juices. Note: Use good fresh produce and a top quality extra-virgin olive oil in this dish, for best flavor. Prepare the caponata following the procedure outlined above; gently combining the swordfish filets, asparagus tips, and diced lobster tail with everything else and lay the caponata out in an elegant serving dish. You can have Sicilian-style penne caponata using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Sicilian-style penne caponata

You need of Aubergine.
Prepare of Red onion.
Prepare of Red pepper.
It's of Sausage meat.
You need of Apple cider vinegar.
You need of Penne pasta.
You need of Black olives.
You need of Hard Italian cheese (grated).
You need of Chicken oxo cube.
It's of water.
You need of sugar.

Garnish it with the shrimp, bottarga, and minced parsley, and serve, with a dry white wine. This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts makes it special. Serve it as a side with fish or as a spread on rustic bread.

Sicilian-style penne caponata step by step

Doing the prep! Pre-heat the oven to 220°C. Chop the aubergine into cubes. Dice the red onion. Slice the red peppers thinly. Put a pan of water on to boil and dont forget to add some salt..
Put the pepper and aubergine on a baking tray with oil and seasoning and place in oven until soft with a little crispy around edges (15-20mins). Turning veg half way through cooking..
Heat a little oil in a pan and add the sausage meat. Once browned add the onion and keep cooking till onion is softened then add vinegar and cook till almost evaporated..
Add the chopped tomatoes and the chicken oxo cube and 100ml of water. Season and also add a pinch of sugar. Stir together and then let simmer and thicken. (Stir every few mins).
Mean while add penne to your boiling water. When cooked (12ish mins) drain in colander and return it to pan and add a little oil to prevent them sticking.
Once aubergine and pepper are ready add to the tomato sauce along with the olives(cut in half or not up to you) and stir together. Add pasta to the caponata and stir and then serve up and add cheese on top.

Prepare it the night before serving if you can; it always tastes better the next day. Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It's meant to be served at room temperature, and I like it cold as well.