Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, sicilian-style penne caponata. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Sicilian-style penne caponata is one of the most favored of recent trending cuisine on earth. It's appreciated by millions every day. It's easy, it's fast, it tastes delicious. Sicilian-style penne caponata is something which I have loved my entire life.
Sicilian-style penne caponata is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Sicilian-style penne caponata is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have sicilian-style penne caponata using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sicilian-style penne caponata:
- Make ready 1 Aubergine
- Make ready 1 Red onion
- Prepare 1 Red pepper
- Prepare 225 g Sausage meat
- Prepare 15 g Apple cider vinegar
- Take 200 g Penne pasta
- Prepare 30 g Black olives
- Take 40 g Hard Italian cheese (grated)
- Get 1 Chicken oxo cube
- Prepare 100 ml water
- Make ready Pinch sugar
Found this recipe and wanted to try it out. Penne with Sicilian-style eggplant caponata In this delicious pasta recipe, penne is topped with caponata - a Sicilian specialty of eggplant, tomato, green olives and capers. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Caponata is a Sicilian sweet and sour version of ratatouille.
Instructions to make Sicilian-style penne caponata:
- Doing the prep! Pre-heat the oven to 220°C. Chop the aubergine into cubes. Dice the red onion. Slice the red peppers thinly. Put a pan of water on to boil and dont forget to add some salt.
- Put the pepper and aubergine on a baking tray with oil and seasoning and place in oven until soft with a little crispy around edges (15-20mins). Turning veg half way through cooking.
- Heat a little oil in a pan and add the sausage meat. Once browned add the onion and keep cooking till onion is softened then add vinegar and cook till almost evaporated.
- Add the chopped tomatoes and the chicken oxo cube and 100ml of water. Season and also add a pinch of sugar. Stir together and then let simmer and thicken. (Stir every few mins)
- Mean while add penne to your boiling water. When cooked (12ish mins) drain in colander and return it to pan and add a little oil to prevent them sticking
- Once aubergine and pepper are ready add to the tomato sauce along with the olives(cut in half or not up to you) and stir together. Add pasta to the caponata and stir and then serve up and add cheese on top
Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, this gets. The origins of this caponata are shrouded in mystery.
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