Pasta caponata with aubergine and courgette
€4.66 │ €1.16 per portion │ Serves 4 │ 30-45mins │ Italy
Diced aubergines and courgette, with sweet red onion and salty capers in a tomato sauce. Now this is a delicious pasta dish that you can return to over and over. Simple to make and based on affordable veggies, it's a great pasta for a meal plan.
What to serve it with?
Pasta caponata with aubergine and courgette is delicious with a bowl of quality olives or a fresh salad, think peppery rocket and cherry tomatoes.
How to use in a meal plan
Good home economics is using ingredients smartly - and that saves money and cuts food waste. A meal plan is a great way to do this.
Pasta caponata with aubergine and courgette is perfect to use up these great veggies. The season for aubergine and courgette is July through October, making it a good summer/autumn meal. Which makes sense - it's light, yet warming and delicious!
Leftovers
Spoonfeed meal plans save you money by using the economy of scale. Making dinner also your leftover lunch avoids spending money and extra time cooking!
Pasta caponata with aubergine and courgette can be reheated the next day too. While pasta itself is always best fresh, if it's cooked al dente, and not a super thin pasta, it reheats just fine in the microwave. Either way, it will still taste great - just be sure to know that if you microwave the sauce, it may dry out slightly, so spritz a splash of water on top before reheating.
Utensils
- Saucepan
- Sauté pot + lid
- Serving spoon
Ingredients
- 500g pasta (things like spaghetti or rigatoni work best)
- 400g crushed tomato can
- 1 aubergine (1/2 if large)
- 1 courgette (1/2 if large)
- 1 red onion
- 20g capers
- 2 garlic cloves
- 1 tbsp tomato paste
- 50g cheese to grate
- 1 tsp sugar
- Basil (fresh/dried)
- Olive oil
Method
- Dice courgette and aubergine into small cubes. Dice garlic and red onion.
- Sauté onion in olive oil until it begins to take colour in 3-5 minutes. Add garlic for 1 minute, keep moving the ingredients. Add tomato paste, mix well, then add aurbergine, and sauté for another 5 minutes. Stir regularly.
- In this time, prepare a pot of salted boiling water for pasta, cooking until al dente.
- After 5 minutes, add courgette, sautéeing for 3 minutes. Add crushed tomato can, dried basil, capers, and the dash of sugar, then pop the lid on and cook for 5 minutes.
- Lastly, if using fresh basil, stir in some roughly torn leaves, a dash of olive oil, and serve on top of pasta.
- Enjoy!