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Caponata Pasta


Serves: 4


Prep: 5 mins


Cook: 20 mins


Kcal pp: 416

Ingredients Jump to method

Fruit & Veg

2 eggplants

4 garlic cloves

2 red onions

2 mixed-color bell peppers

1 bunch fresh basil

Dairy & Chilled

2 oz vegetarian parmesan

Dried Goods

12 oz penne pasta

Cans & Jars

2 x 14.5 oz can diced tomatoes

3 tsp capers


Olive oil


Begin by preparing a large saucepan of boiling salted water.

Peel the onions deseed the peppers. Roughly cut the onions, peppers, and eggplants into large chunks. Add to a second large saucepan on medium-high heat with a drizzle of olive oil. Cook for 8 minutes until the onion appears golden, then crush in the garlic and cook further 2 minutes.

Then add the pasta to the pan of boiling water and cook for 12 minutes or according to the packet instructions.

Add the cans of tomatoes and 3 tsp of capers to the pan of charred veg. Stir and bring to a simmer for 10 minutes.

Then, drain the pasta using a colander, reserve a mug of the starchy water. Add the drained pasta and basil leaves to the veg and gently stir together. Loosen with a splash of the reserved starchy water if needed.

Serve between four bowls and grate over the parmesan cheese.


Nutritional Data Per Portion


416 kcal

Total Fat

9.85 g

Saturated Fat

3.49 g


66.34 g


23.86 g


13.28 g


17.42 g


51.53 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.

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