Aubergine Caponata Linguine
We're taking you to Sicily with our colourful caponata. You'll cook up a veg-packed sauce with sweet sultanas, zingy capers and olives, and serve it with linguine, basil and grated cheese.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil half a kettle
Trim the green stalk[s] off your aubergine[s] and chop into bite-sized pieces
Add the chopped aubergine to a baking tray with a generous drizzle of olive oil and a pinch of salt and pepper and put in the oven for 16-18 min or until the aubergine is golden
Whilst the aubergine is cooking, peel and finely slice your red onion[s]
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a pinch of salt over a medium-high heat
Once hot, add the sliced onion and chopped garlic and cook for 3-4 min or until softened
Meanwhile, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces
Chop your sultanas roughly
Dissolve your vegetable stock mix in 250ml [325ml] [450ml] boiled water and add the chopped sultanas – this is your sultana stock
Once the onion has softened, add the chopped pepper and red wine vinegar to the pan and cook for 2-3 min or until the pepper is beginning to soften
Whilst softening, chop your olives, capers and basil roughly
Reboil a full kettle
Once the pepper has slightly softened, add your chopped tomatoes and sultana stock and give everything a good mix up
Add the chopped olives, capers, chilli flakes (can't handle the heat? Go easy!) and most of the chopped basil (save some for garnish!) and cook for 6-7 min or until the sauce has started to thicken
Meanwhile, add your linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the pasta for 8-10 min or until cooked with a slight bite
Once done, drain the linguine, reserving a cup of the starchy pasta water
Grate your cheddar cheese
Once the sauce has thickened, add the roasted aubergine to the pan with a splash of the reserved starchy pasta water and mix everything together – this is your aubergine caponata
Tip: Add more of the starchy pasta water if the sauce is looking a little thick!
Serve the aubergine caponata over the linguine and sprinkle over the grated cheddar cheese
Garnish with the remaining basil and season with a grind of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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