Sicilian-style penne caponata
Sicilian-style penne caponata

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, sicilian-style penne caponata. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Sicilian-style penne caponata is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Sicilian-style penne caponata is something that I’ve loved my entire life.

Put pasta water on to boil. Remove eggplant mixture from pan and set aside. Sicilian-style penne caponata is one of the most favored of recent trending cuisine on earth. It's appreciated by millions every day.

To get started with this recipe, we have to prepare a few components. You can have sicilian-style penne caponata using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sicilian-style penne caponata:
  1. Take 1 Aubergine
  2. Get 1 Red onion
  3. Take 1 Red pepper
  4. Make ready 225 g Sausage meat
  5. Take 15 g Apple cider vinegar
  6. Take 200 g Penne pasta
  7. Prepare 30 g Black olives
  8. Take 40 g Hard Italian cheese (grated)
  9. Get 1 Chicken oxo cube
  10. Prepare 100 ml water
  11. Prepare Pinch sugar

The dish that more people associate with Sicily than any other is probably caponata, an eggplant-based delight that has now spread throughout Italy and beyond. Unfortunately, much of the caponata one encounters outside of Sicily is a shadow of what it should be. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Roast the eggplant, allow to cool and chop coarsely.

Steps to make Sicilian-style penne caponata:
  1. 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.
  2. 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.
  3. 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.
  4. 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)
  5. 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
  6. 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. Roast the eggplant, allow to cool and chop coarsely. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers. Rinse eggplant chunks with water to remove excess salt. Squeeze eggplant chunks to draw out all the moisture and pat dry thoroughly with a paper towel or cloth.

So that is going to wrap it up for this exceptional food sicilian-style penne caponata recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!