This sauce is loosely based on caponata, the Sicilian summer vegetable stew, but with added tomatoes to make it more... saucy.
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Serves
4
Aubergine
Red Onion
Celery
Green Olive
Capers
Basil
Red Wine Vinegar
Plum Tomato
Sugar
Flaked Almond
Rigatoni
Serves
4
Aubergine
Red Onion
Celery
Green Olive
Capers
Basil
Red Wine Vinegar
Plum Tomato
Sugar
Flaked Almond
Rigatoni
Unlock Mob Premium
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Step 1.
Cut the aubergine into roughly 2cm dice, pop into a large saucepan over a high heat with a big pinch of salt and cook for 3 or 4 mins until browning at the edges.
Step 2.
Add 3 tbsp of olive oil and cook for another 5 mins until soft. Remove from the pan and set aside.
Step 3.
Meanwhile, dice the onion and celery. Once the aubergine is cooked, return the empty pan to a medium heat and add a generous splash of olive oil.
Step 4.
Add the onion and celery and a pinch of salt. Cook for about 5 mins until softened.
Step 5.
Crush the olives in half using your palm or side of a knife and add to the pan for a minute along with the capers and basil, then pour in the vinegar and bubble for 30 seconds.
Step 6.
Add the tomatoes, crush up with your spoon and let it cook down for about 15 mins.
Step 7.
Return the aubergines to the pan with the the tomato sauce, along add the sugar and mix well. Set aside while you cook the pasta in plenty of boiling salted water.
Step 8.
While the pasta cooks, toast the almonds in a dry pan over a medium heat until golden brown. Set aside.
Step 9.
Mix the pasta and sauce together, plate up and top with the flaked almonds, some more basil and a drizzle of olive oil.
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