Summer caponata pasta

Sick of the same old pasta dishes Give this Sicilian-inspired recipe a go!

Recipe «Summer caponata pasta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 onion, roughly chopped, 4 baby eggplants, halved lengthways, cut into 1.5cm pieces, 400g can whole peeled tomatoes, drained, 1/2 cup pitted green olives, halved , 2 celery stalks, cut into 1.5cm pieces, 200g green beans, halved on the diagonal, 1/2 cup raisins , 2 tbsp balsamic vinegar, 400g gluten-free rice fettuccine, Small basil leaves, to garnish.

Ingredients:

• 1 tbsp olive oil 
• 1 onion, roughly chopped 
• 4 baby eggplants, halved lengthways, cut into 1.5cm pieces 
• 400g can whole peeled tomatoes, drained 
• 1/2 cup pitted green olives, halved 
• 2 celery stalks, cut into 1.5cm pieces 
• 200g green beans, halved on the diagonal 
• 1/2 cup raisins 
• 2 tbsp balsamic vinegar 
• 400g gluten-free rice fettuccine 
• Small basil leaves, to garnish 

Instructions

1. 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.
2. Add the drained tomatoes and olives, breaking up tomatoes with the back of a wooden spoon. Cook for 5 minutes.
3. Add the celery and green beans and cook, covered, for 3 minutes or until bright green and still crunchy. Stir in raisins and vinegar.
4. Meanwhile, cook pasta in a large pan of boiling water according to packet instructions. Drain and toss through caponata. Serve garnished with basil.