I constantly get mixed opinions about eggplant, and I keep getting so surprised every time someone tells me they don’t like it. This rich-in-flavor summer veggie is on top of my list when I crave something truly satiating!
It can be a bit heavy on the liver, so you shouldn’t eat eggplant daily, neither should you go overboard with the quantity, but if you simply follow the rule to watch your portions, eggplant is perfectly healthy!
In this pasta dish, eggplant makes for a perfect meat substitute – it gives the dish richness and texture to-die-for! Plus it’s ready in under one hour!
red wine vinegar 2 tbsp (use one suitable for vegans, such as Aspall)
wholewheat spaghetti 300g
flat-leaf parsley a small bunch, chopped
Heat the oven to 220C/fan 200C/gas 7. Toss the aubergine with 2 tsp of oil and a little seasoning, and tip onto a large non-stick baking tray. Roast for 20 minutes until charred and soft.
Meanwhile, heat the remaining oil in a large pan and cook the red onion and celery with a large pinch of salt for 10 minutes or until softening and a little caramelised. Add the garlic and oregano, and cook for a minute before adding the tomatoes and 100ml of water. Tip in the roasted aubergine and simmer for 15 minutes until the sauce has thickened and the aubergine is very soft. Add the raisins, capers, olives and red wine vinegar, and season. Keep on a low heat.
Cook the pasta following pack instructions, then drain, reserving a mug of the cooking water. Tip the pasta into the caponata with the parsley, adding a splash of the cooking water to loosen a little. Stir well, then serve.
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