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.
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Food Storage Container Set
Surface Utensil Holder
Cutting Board Set