Pasta with caponata and chickpeas
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Too tired to cook? This easy dish only takes 30 mins from preparation to plate and makes a perfect last minute dish.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, coarsely chopped
Celery
2 stick(s), thinly sliced
Tomato(es)
4 medium, chopped
Eggplant
1 medium, cut into 1cm pieces
Capers, rinsed, drained
1 tbs, chopped
Red wine vinegar
2 tbs
Caster sugar
2 tsp
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Dry pasta
240 g, spiral or penne pasta
Fresh flat-leaf parsley
2 tbs
Instructions
1
Heat the oil in a large non-stick frying pan over medium-high heat. Cook the onion and celery, stirring, for 5 minutes or until softened. Add the tomato and eggplant, and cook, stirring, for 4-5 minutes or until softened.
2
Stir in the capers, vinegar and sugar and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Add the chickpeas and simmer for 4-5 minutes or until the vegetables are tender. Season with salt and pepper.
3
Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Divide the pasta among serving bowls. Top with the caponata and parsley.
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