Caponata on wholewheat spaghetti


    Eggplant, cut into 2 cm cubes

    600 g

    Zucchini, cut into 2 cm cubes

    300 g

    Salt, fine

    5 g

    Olive Oil, extra virgin

    40 ml

    Red Onion, medium dice

    100 g

    Garlic, fresh, crushed

    15 g

    Pepper, red, medium dice

    240 g

    Tomato Paste

    30 g

    Tomatoes, ripe, diced

    400 g

    Water, cold

    200 ml

    Maggi Chilli Sauce

    60 g

    Maggi BBQ Sauce

    75 ml

    Salt, fine

    2 g

    Pepper, black, fine

    2 g

    Olives, green

    80 g

    Basil, fresh

    5 g


    1. Place the eggplant and zucchini in a large colander and sprinkle with the salt. Allow to stand for 20-30 minutes to draw out excess water.
    2. In a large saucepan heat half of the olive oil over a medium high heat.
    3. Add the onion and garlic and fry for 3-4 minutes.
    4. Add the peppers and fry for 5-8 minutes until the peppers begin to soften. Remove from the pan and set aside.
    5. Remove the eggplant and the zucchini from the colander and pat dry using a paper towel.
    6. Heat the remaining olive oil over a high heat.
    7. Fry the eggplant in zucchini in batches over a high heat browning on all sides.
    8. Once all the zucchini and eggplant is fried, add the tomato paste, diced tomatoes, water, Maggi Chilli Sauce and Maggi BBQ Sauce to the pan.
    9. Season with the salt and pepper.
    10. Add in the peppers, eggplant and zucchini and bring to a simmer.
    11. Simmer over a low heat for approx. 15 minutes.
    12. Stir in the olives.
    13. Serve on whole wheat spaghetti and just before service sprinkle with fresh basil.