Rigatoni with light caponata

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Eggplant150 g
• Bell peppers80 g
• Celery30 g
• Onion30 g
• Cherry tomatoes80 g
• Green olives15 g
• Capers5 g
• Red wine vinegar1 tablespoon
• Extra virgin olive oil1 tablespoon
• Saltto taste

Contains: gluten, celery, sulphites,

In season: June – September

Method

1. Wash the aubergine, pepper and celery; cut the aubergine, the pepper (seeds and white pith removed) and the celery into roughly 1.5 cm cubes; peel the onion and dice it; wash the cherry tomatoes and halve them; rinse the capers.
2. Heat the olive oil in a wide frying pan over medium-high heat and brown the diced vegetables with a pinch of salt for 10 minutes, stirring often, until the aubergine is golden and soft.
3. Meanwhile bring a pan of water to the boil for the pasta and salt it once it boils.
4. Add the cherry tomatoes, green olives and capers to the vegetables and cook for 8 minutes over medium heat, until the tomatoes break down.
5. Meanwhile add the rigatoni to the water and cook for the time on the packet, usually 11–13 minutes, until al dente.
6. Deglaze the caponata with the red wine vinegar over high heat and let it evaporate for a minute, until the sharp smell is gone; taste and adjust the salt.
7. Drain the rigatoni and stir them into the caponata.