Penne with eggplant caponata

June 17, 2018
Serves 2 People
Prep time
Cook Time

I love eating vegetarian pastas – it leaves you feeling satisfied and not that guilty about the amount of calories consumed 🙂 Not too mention that the cooking time of just 20 minutes is a big bonus too! The leftovers for lunch the next  – one more tick!


  • 1
    small onion, finely chopped
  • 2
    garlic gloves, finely chopped
  • 1
    large eggplant, cut into cubes
  • 2
    400 g cans chopped tomatoes
  • 2 Teaspoons
  • 1/2 Cup
    pitted green olives
  • 1/3 Cup
    draines capers
  • 300 Grams
    penne pasta
  • grated parmesan
  • olive oil


  1. Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, and cook stirring for a few minutes until golden. Increase heat to high, add eggplant cubes and cook, stirring for 3 minutes. Add canned tomatoes and sugar and bring the mixture to the boil, then reduce heat to low and simmer for 15 minutes or until the eggplant is cooked and sauce is thickened.

  2. Meanwhile, cook pasta in a saucepan of salted, boiling water according to the packet instructions. Drain the pasta, toss with the sauce and sprinkle with parmesan and pepper to serve.


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