• Sicilian Caponata Farfalle
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Sicilian Caponata Farfalle

Sicilian Caponata Farfalle

  1. 1 Each Tomato
  2. 1 tbsp Slivered Almonds
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 tsp Red Wine Vinegar - PANTRY ITEM
  5. 5 g Parsley
  6. 1 Each Lebanese Eggplant
  7. 10 tbsp Grated Parmesan Cheese
  8. 1 Clove Garlic
  9. 125 g Farfalle
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 1 Each Brown Onions
  1. 1 Each Tomato
  2. 1 tbsp Slivered Almonds
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 tsp Red Wine Vinegar - PANTRY ITEM
  5. 10 g Parsley
  6. 1 Each Lebanese Eggplant
  7. 20 tbsp Grated Parmesan Cheese
  8. 1 Clove Garlic
  9. 250 g Farfalle
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 1 Each Brown Onions
  1. 2 Each Tomato
  2. 2 tbsp Slivered Almonds
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 tsp Red Wine Vinegar - PANTRY ITEM
  5. 15 g Parsley
  6. 2 Each Lebanese Eggplant
  7. 30 tbsp Grated Parmesan Cheese
  8. 2 Clove Garlic
  9. 375 g Farfalle
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 2 Each Brown Onions
  1. 2 Each Tomato
  2. 2 tbsp Slivered Almonds
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 tsp Red Wine Vinegar - PANTRY ITEM
  5. 20 g Parsley
  6. 2 Each Lebanese Eggplant
  7. 40 tbsp Grated Parmesan Cheese
  8. 2 Clove Garlic
  9. 500 g Farfalle
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 2 Each Brown Onions
  1. 3 Each Tomato
  2. 3 tbsp Slivered Almonds
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 3 tsp Red Wine Vinegar - PANTRY ITEM
  5. 30 g Parsley
  6. 3 Each Lebanese Eggplant
  7. 60 tbsp Grated Parmesan Cheese
  8. 3 Clove Garlic
  9. 750 g Farfalle
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 3 Each Brown Onions

Prep:

  1. Peel and chop onions.
  2. Peel and crush garlic.
  3. Wash and chop parsley.
  4. Wash and cut eggplant into 2cm pieces.
  5. Pop a pan of salted water on to boil.
  6. Wash and dice tomatoes.

Method:

  1. Serve with grated parmesan.
  2. Boil pasta for 11 minutes or until al dente. Drain, reserving a mug of the cooking water.
  3. Add a little more oil to the same pan and reduce heat to low. Add onion and garlic and cook, stirring, until it starts to soften. Return eggplant with tomatoes and vinegar. Simmer, uncovered, for about 5 minutes, or until slightly thickened. Season with salt and pepper. Stir in parsley, almonds, pasta and a little of the reserved water until you get the desired consistency. Toss well.
  4. Toss eggplant with olive oil. Season with salt and pepper. Heat a large pan over a medium to high heat. Add eggplant and cook, turning occasionally, for about 5 minutes, or until browned all over. Remove and set aside.
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