Oil-Free Caponata Pasta

Ingredients

• 1 med eggplant, cut into 1" cubes
• 1 med red onion, diced
• 1 med zucchini, cubed
• 1 rib celery, chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 cans diced tomatoes (14 oz)
• 1/4 cup red wine vinegar
• 1/2 tsp oregano
• 1/4 cup golden raisins
• 1/4 cup kalamata olives, chopped
• 1 Tbs capers
• salt, pepper
• fresh parsley & basil to taste (maybe 1/4 cup each) and for garnish
• 2 cups of your favorite pasta

Instructions

1. 1

   Cut your eggplant into 1" rounds and then into evenly sized cubes. Roast them in a dry pan until slightly browned. Remove and set aside.

2. 2

   In a saucepan, saute a diced red onion until softened, then add in the celery, zucchini, and bell pepper. Cook over low heat until softened, then stir in the minced garlic.

3. 3

   Add the tomatoes and vinegar and stir until everything is mixed well. Season with oregano.

4. 4

   Add the eggplant back in and mix.

5. 5

   Stir in the raisins, olives, and capers.

6. 6

   Season to taste and add fresh basil and parsley to taste.

7. 7

   Prepare pasta and when it's almost done, add it to the sauce along with a ladle of the pasta water to thin if needed.

8. 8

   Garnish with parely and/or basil and serve with a side salad or a nice hunk of crispy bread.