Caponata-Style Fettuccine

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Caponata-Style Fettuccine."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/caponata-style-fettuccine-recipe.htm>  22 November 2008.

Caponata-Style Fettuccine Photo
Caponata-Style Fettuccine
Yield: Makes 4 main-dish or 8 appetizer servings
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Ingredients:
1
medium eggplant (about 1 pound), cut into 1/4-inch slices

1-1/4
teaspoons salt, divided

1/3
cup olive oil, divided

1
small green bell pepper, cored, membrane removed and sliced

1
medium onion, coarsely chopped

2
cloves garlic, minced

3
medium tomatoes (about 1 pound), seeded and coarsely chopped

1/3
cup each raisins and halved pitted green olives

1/4
cup balsamic or red wine vinegar

2
tablespoons capers (optional)

1/4
teaspoon each ground cinnamon and black pepper

10
ounces fresh spinach fettuccine, cooked, drained and kept warm

Fresh basil leaves for garnish



Preparation:
1.
Place oven rack at lowest position. Preheat oven to 450°F. Place eggplant slices in large colander over bowl; sprinkle with 1 teaspoon salt. Drain 1 hour.

2.
Place eggplant slices in a single layer on baking sheet or jelly-roll pan; brush both sides lightly with some of oil. Bake 10 minutes or until lightly browned on bottoms. Turn slices over; bake about 5 minutes more or until tops are lightly browned and slices are softened; set aside.

3.
Heat remaining oil in large skillet over medium-high heat. Add bell pepper to skillet; cook and stir 5 minutes or until pepper turns bright green. Remove pepper; set aside.

4.
Add onion and garlic to same skillet; cook and stir 5 minutes or until onion is soft. Add tomatoes, raisins, olives, vinegar, capers, cinnamon, black pepper and remaining 1/4 teaspoon salt. Cook until most of the liquid has evaporated.

5.
Cut roasted eggplant slices into quarters; add to tomato mixture. Add bell pepper; cook until heated through. Serve over fettuccine. Garnish, if desired.


Note: Caponata is a Sicilian eggplant dish that can be served cold as an appetizer or on lettuce as a salad. Here it is made into a vegetarian sauce for pasta.



This recipe appears in: Italian