Makes 4 main-dish or 8 appetizer servings
|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|
- 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.
- 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.
- 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.
- 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.
- Cut roasted eggplant slices into quarters; add to tomato mixture. Add bell pepper; cook until heated through. Serve over fettuccine. Garnish, if desired.
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.
Check out more recipes for Italian