Caponata pasta
(pasta with simmered vegetables in rich tomato sauce)

Ingredients [2 servings]
A ・onion(70g) ・garlic(1 clove) 
・each red, yellow and green bell peppers(50g)
・eggplant(80g) ・canned whole tomatoes(200g)
・brown sugar(5g) ・vinegar(10g)
・Cooking oil, salt and pepper to taste
B ・pasta(200g) ・Virgin olive oil, Parmesan cheese and salt to taste
Cut onion, bell peppers and eggplant into 1 cm pieces. Chop celery finely.
Put cooking oil and garlic in a deep pot and fry over low heat until the aroma comes out.
Add onion and celery, fry over low heat.
Add whole tomatoes to the pot and simmer over low heat until thickened.
Deep-fry eggplant; sauté bell peppers. Then put into the pot.
Add brown sugar and season with salt and pepper.
Add vinegar, turn heat on high. When it comes to a boil, remove from the heat.
Cook pasta in boiling salted water.
Combine cooked pasta with caponata A and virgin olive oil. Serve with Parmesan cheese.
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