Print
ShareThis
Fish Chips
You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.
Caponata-Style Fettuccine
Yield: Makes 4 main-dish or 8 appetizer servings
Ingredients:
1
medium eggplant (about 1 pound), cut into 1/4-inch slices
1-1/4
teaspoons salt, divided
1/3
cup olive oil, divided
1
small green bell pepper, cored, membrane removed and sliced
1
medium onion, coarsely chopped
2
cloves garlic, minced
3
medium tomatoes (about 1 pound), seeded and coarsely chopped
1/3
cup each raisins and halved pitted green olives
1/4
cup balsamic or red wine vinegar
2
tablespoons capers (optional)
1/4
teaspoon each ground cinnamon and black pepper
10
ounces fresh spinach fettuccine, cooked, drained and kept warm
Fresh basil leaves for garnish
Preparation:
1.
Place oven rack at lowest position. Preheat oven to 450°F. Place eggplant slices in large colander over bowl; sprinkle with 1 teaspoon salt. Drain 1 hour.
2.
Place eggplant slices in a single layer on baking sheet or jelly-roll pan; brush both sides lightly with some of oil. Bake 10 minutes or until lightly browned on bottoms. Turn slices over; bake about 5 minutes more or until tops are lightly browned and slices are softened; set aside.
3.
Heat remaining oil in large skillet over medium-high heat. Add bell pepper to skillet; cook and stir 5 minutes or until pepper turns bright green. Remove pepper; set aside.
4.
Add onion and garlic to same skillet; cook and stir 5 minutes or until onion is soft. Add tomatoes, raisins, olives, vinegar, capers, cinnamon, black pepper and remaining 1/4 teaspoon salt. Cook until most of the liquid has evaporated.
5.
Cut roasted eggplant slices into quarters; add to tomato mixture. Add bell pepper; cook until heated through. Serve over fettuccine. Garnish, if desired.
Note
Caponata is a Sicilian eggplant dish that can be served cold as an appetizer or on lettuce as a salad. Here it is made into a vegetarian sauce for pasta.
This recipe appears in:
Italian
