Eggplant Caponata over Pasta

I always love a bright and vibrant caponata as part of a anti-pasto platter. I figured why not cook one up and use it as a sweet sauce for pasta instead of just a dip. It came out super lovely! I also added garbanzo beans to make it a more substantial and complete meal.

You could also just serve this as a dip with pita wedges or chips.

Eggplant Caponata over Pasta

1 lb angel hair pasta, cooked
1/4 cup golden raisins
1-2 large eggplant, stem removed, and chopped into 1/2-inch cubes
1/4 cup plus 1 tablespoon of canola oil
2 shallots, chopped
1 garlic clove, minced
2-3 tomatoes, diced and seeded
2 teaspoons red wine vinegar
2 teaspoons capers
1/3 cup parsley, chopped
Salt and pepper
1 can garbanzo beans, drained and rinsed

  1. Place the raisins in a bowl and cover with hot water. Set aside.
  2. Pour the canola oil into a large non-stick skillet over medium-high heat. When hot, add the eggplant cubes and cook for 10 minutes, turning occasionally, until browned on all sides. Remove with a slotted spoon and set aside.
  3. Turn heat down to medium and pour the remaining tablespoon of oil into the skillet. Add shallots and cook until soft, stirring often, about 2 minutes. Add the garlic, and cook for 45 seconds. Then add the tomatoes and cook for 2 minutes, stirring occasionally.
  4. Add the eggplant back to the skillet and the garbanzo beans. Add the vinegar, raisins, and capers, stir cooking for 2 minutes to cook down the vinegar. Turn off the heat. Season with salt and pepper to taste and stir in the parsley. Let it cool slightly before serving over pasta.

Before adding the garbanzo beans

Carrot Ginger Dressing

For as long as I can remember I have been obssessed with Carrot Ginger Dressings. Here is a quick recipe for one that keeps pretty well in the fridge, so you can make extra and break out whenever you want a quick salad or even as a dip.

This is a quick salad with avocado, romaine and the dressing.

Carrot Ginger Dressing

  • 1 large carrot, peeled and chopped
  • 1 large shallot, peeled and chopped
  • 2 tablespoons ginger, chopped
  • 1 tablespoon sweet white miso
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon roasted sesame seed oil
  • 1/4 cup grapeseed oil
  • 2 tablespoons water

Pulse chop carrot, shallot and ginger until finely chopped. Add the miso, rice wine vinegar, sesame seed oil, grapeseed oil and water and blend. Enjoy!

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