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[Recipe] Low Cholesterol Pasta Eggplant Caponata

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[Recipe] Low Cholesterol Pasta Eggplant Caponata

This delicious recipe is easy to make and takes about 40 minutes to make and yields about 4 servings.


  • 2 tbsp Olive oil
  • 1 onion, chopped
  • 2 Garlic cloves, finely chopped
  • 1 large Eggplant (about 500g), cut into 2cm cubes
  • 2 x 400g cans chopped Tomatoes
  • 2 tsp Caster sugar
  • 60g Green olives, pitted
  • 65g Capers, drained
  • 2 tbsp Flat leaf parsley, chopped
  • 400g penne or other short pasta
  • 2 tbsp Parmesan, freshly grated

[Recipe] Low Cholesterol Pasta Eggplant Caponata


  1. Heat a pan over a medium heat. Add olive oil.
  2. Then, add the onions and garlic and cook gently for about 5 minutes or until golden brown.
  3. Turn the heat to high, then add the eggplant and cook. Stir frequently.
  4. When the eggplant is golden, add the tomatoes, sugar and salt & pepper to taste.
  5. Reduce to a low heat and bring to a light boil. Simmer for 15 minutes or until eggplant is cooked and the sauce has thickened.
  6. Stir in the olives, capers and parsley.
  7. In a separate pot, cook the pasta by following the instructions on the packet.
  8. When ready, drain the pasta and add the sauce. Toss.
  9. Serve with parmesan.
  10. Enjoy!

Source: Taste Magazine Australia

Editor[Recipe] Low Cholesterol Pasta Eggplant Caponata

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