Caponata with Pasta
Ingredients
- 1 small eggplant, diced
- 1 celery heart (the whitest stalks in the center)
- 1/4 C. carrots, diced
- 1/2 C. Italian green beans
- 1/2 small red onion, diced
- 6-8 oz. mushrooms (canned or fresh)
- 1 large clove garlic, grated
- 1 jar Francesco Rinaldi Garden Combo tomato sauce
- 2-4 Tbs light oil
- 1/2 C. vegetable stock
- 1/4 C. grated parmesan
- 1 box spagetti or other pasta or macaroni you prefer
- 1-2 Tbs. salt (optional)
Directions
Heat deep skillet until oil ripples - the pan needs to be hot for the eggplant not to soak up all the oil at once. Saute eggplant in oil, adding a bit more if needed. Add onion, carrots, beans, mushrooms and garlic. Saute about 5 minutes uncovered. Add entire jar of sauce. Use stock to clean out jar and add to vegetables. Cook covered about 20 minutes, stirring every 5 minutes.
Meanwhile, boil and salt water. Add pasta and cook to your desired tenderness, about 7 minutes. Strain pasta, add to skillet and combine well with caponata. Simmer about 2 minutes. Garnish with grated parmesan. Serve at room temperature on crackers or on grilled meats!
