Sicilian Penne Caponata

Nutrition per serving

Calories801 kcal
Protein27.1 g
Carbs77.4 g
Fats44.4 g
Saturated Fat11.9 g
Monounsaturated Fat24.2 g
Polyunsaturated Fat4.8 g
Sugars8.5 g
Fiber8.2 g
Sodium942 mg

Ingredients

Aubergine (eggplant)
Celery
Garlic
Green Bell Pepper (capsicum)
Italian Pork Sausage
Chopped Tomatoes (canned)
Capers (canned)
Vinegar, White Wine
Penne Pasta
Parmesan Cheese
Olive Oil
Preparations
1. Preheat the oven to 220 C (430F)

2. Slice the aubergine in half lengthways, then slice one half into 5 strips, then slice widthways into 2cm pieces.

3. Finely chop the celery.

4. Peel/finely chop the garlic.

5. Remove the core/chop the pepper into bite-sized pieces.

Cooking Instructions
1. Place the aubergine/peppers into a bowl with a tbsp of olive oil and mix to coat. Evenly layer onto a baking tray and cook near the top of the oven for about 15 minutes until tender and slightly crispy around the edges.

2. Meanwhile, in a medium frying pan, heat ½ a tbsp of olive oil over medium heat. Add the celery, garlic, a pinch of salt and pepper and cook for a minute. Remove the skin from the sausage, then add the sausage meat to the pan. Use a wooden spoon to break up the meat and continue to cook for 3 minutes.

3. Add the chopped tomatoes to the pan, fill the tin a quarter of the way up, swirl around and add to the pan. Add the capers, white wine vinegar with a pinch of salt and pepper and stir to combine. 
Bring to a gentle bubble and simmer for 10 minutes until thickened, into a sauce.

4. Meanwhile, cook the pasta in a medium pot of lightly salted boiling water according to the package instructions until al dente, then drain.

5. When the aubergine/peppers have cooked, add them to the sauce and stir to combine.

6. Add the drained pasta to the sauce and stir to coat.

7. Serve in a bowl with the Parmesan sprinkled over the top.