Name: Saucy Aubergine Rigatoni
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Large Aubergine; 1 Red Onion; 2 Sticks of Celery; 3 Tbsp Green Olives; 2 Tbsp Capers; Handful of Basil; 1 Tbsp Red Wine Vinegar; 1 x 400g Tin Plum Tomatoes; 1 Tbsp Sugar; 4 Tbsp Flaked Almonds; 400g Rigatoni

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This sauce is loosely based on caponata, the Sicilian summer vegetable stew, but with added tomatoes to make it more... saucy.

Saucy Aubergine Rigatoni

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.

Add 3 tbsp of olive oil and cook for another 5 mins until soft. Remove from the pan and set aside.

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.

Add the onion and celery and a pinch of salt. Cook for about 5 mins until softened. 

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.

Add the tomatoes, crush up with your spoon and let it cook down for about 15 mins. 

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.

While the pasta cooks, toast the almonds in a dry pan over a medium heat until golden brown. Set aside. 

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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£5-£8

Italian

Vegan

Saucy
Aubergine
Rigatoni

849 A4704

Dinner

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.

Add 3 tbsp of olive oil and cook for another 5 mins until soft. Remove from the pan and set aside.

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.

Add the onion and celery and a pinch of salt. Cook for about 5 mins until softened.

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.

Add the tomatoes, crush up with your spoon and let it cook down for about 15 mins.

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.

While the pasta cooks, toast the almonds in a dry pan over a medium heat until golden brown. Set aside.

Mix the pasta and sauce together, plate up and top with the flaked almonds, some more basil and a drizzle of olive oil.

Summer

Aubergine

Red Onion

Onion

Celery

Gram

Green Olive

Tablespoon

Capers

Basil

Red Wine Vinegar

Plum Tomato

Tomato

Sugar

Flaked Almond

Rigatoni

Pasta

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