Monday, August 28, 2017

Eggplant Caponata Pasta with Shrimp

Weeknight meals can be tricky. It's good to keep recipes like this one around because it's on the table in less than 25 minutes (and the flavors taste like it's been stewing all day).

Lots of people are afraid of eggplant, but I find it adds great texture (and nutrition) to sauces. This sauce is just the right amount of sweet, salty and spicy. Paired with the sweet, juicy shrimp and chewy pasta, it's a winner. If you want extra spice, throw in a scoop of hot giardiniera.


1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring often.

2. Add eggplant and yellow pepper and cook for 3 minutes longer, or until lightly softened.

3. Add tomato paste, canned tomatoes, vinegar, agave, Italian seasoning, capers and crushed red pepper. Bring to a simmer and cook for 10 minutes.


4. Heat the remaining tablespoon of oil in a small skillet over medium-high heat and add the shrimp. Cook until pink (about 1 minute) and finish with fresh lemon juice.

5. Finish the sauce with parsley; season with salt and pepper, to taste. Add the cooked pasta and toss gently to combine. Scoop pasta into serving bowls and top with shrimp. Garnish with parsley and a drizzle of olive oil and serve.





Eggplant Caponata Pasta with Shrimp
Serves 6

All you need:
3 tablespoons olive oil, divided
1 small yellow onion, diced
3 garlic cloves, minced
1 small eggplant, peeled and diced
1 yellow pepper, diced
2 tablespoons tomato paste
2 (15 oz.) cans fire roasted tomatoes, with juice
2 tablespoons red wine vinegar
1 tablespoon agave nectar
1 teaspoon Italian seasoning
1 tablespoon drained capers
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped flat-leaf parsley (plus more for garnish)
Salt and pepper, to taste
1 pound peeled, deveined, tail off shrimp (thawed if frozen)
Juice of 1 lemon
8 oz. trottole pasta (or penne), cooked and drained

All you do:
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring often.
2. Add eggplant and yellow pepper and cook for 3 minutes longer, or until lightly softened.
3. Add tomato paste, canned tomatoes, vinegar, agave, Italian seasoning, capers and crushed red pepper. Bring to a simmer and cook for 10 minutes.
4. Heat the remaining tablespoon of oil in a small skillet over medium-high heat and add the shrimp. Cook until pink (about 1 minute) and finish with fresh lemon juice.
5. Finish the sauce with parsley; season with salt and pepper, to taste. Add the cooked pasta and toss gently to combine. Scoop pasta into serving bowls and top with shrimp. Garnish with parsley and a drizzle of olive oil and serve.

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