Sick of the same old pasta dishes Give this Sicilian-inspired recipe a go!
- Heat the olive oil in a large deep saucepan over medium heat. Add the onion and eggplant and cook, stirring occasionally for about 7 minutes or until softened.
- Add the drained tomatoes and olives, breaking up tomatoes with the back of a wooden spoon. Cook for 5 minutes.
- Add the celery and green beans and cook, covered, for 3 minutes or until bright green and still crunchy. Stir in raisins and vinegar.
- Meanwhile, cook pasta in a large pan of boiling water according to packet instructions. Drain and toss through caponata. Serve garnished with basil.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set