Caponata pasta

Step by Step

Step 1

Preheat the oven to 220ºC, gas mark 7. Toss the aubergine and shallots in the olive oil and season lightly, tip onto a baking sheet and roast for 20 minutes, stirring until golden.

Step 2

Meanwhile, place the tomatoes, celery, capers and raisins in a saucepan. Cover with a tight-fitting lid and simmer gently for 12-15 minutes.

Step 3

Add the roasted veg to the pan, and rip over most of the basil leaves. Add the vinegar and simmer, uncovered, for a further 10 minutes (add a splash of water if needed). Stir in the pine nuts and ZOE Daily30+ and check the seasoning, adding more vinegar for a sharper flavour, if preferred.

Step 4

Meanwhile, cook the pasta according to pack instructions, then drain well and return to the pan. Stir in the caponata and sprinkle with parmesan and the remaining basil leaves, to serve.