Caponata Style Celery Spaghetti
You can never have too many hor d'oeuvre recipes, so give Caponata Style Celery Spaghetti a try. One serving contains 379 calories, 9g of protein, and 15g of fat. This recipe serves 4. For $1.16 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. A mixture of garlic cloves, salt and pepper, rosemary, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 74%, this dish is solid. If you like this recipe, you might also like recipes such as Seared steak with celery & pepper caponata, Caponata-Style Green Beans, and Spaghetti con Pollo y Salsa Criolla (Colombian-Style Spaghetti with Chicken).
Ingredients
canned tomatoes
1 can
celery sticks
3
eggplant
0.5
basil
4 servings
rosemary
4 servings
garlic cloves
2
olive oil
4 servings
onion
0.5
salt and pepper
4 servings
spaghetti
4 servings
tomato
1
Cooking in Steps
-
1Cut the celery up in medium thick slices , heat them up in a frying pan with 1 tbsp of olive oil until they become translucent (medium heat)add finely chopped onions, a little salt and pepper and cook until they are also translucent / brown
salt and pepper
olive oil
celery
onion
frying pan -
2Cut up the eggplant and tomato in small chunks, peel the garlic cloves and simply slice 2-3 times through them
whole garlic cloves
eggplant
tomato
-
3Reserve celery and onion and use same pan for the eggplant chunks
eggplant
celery
onion
frying pan -
4Cook the eggplant chunks with a sprinkle of salt and garlic in max 3-4 tbsp of olive oil in the pan until the eggplant starts softening and browning (med-high heat) - add some water if the eggplant starts drying upWhen the eggplant has considerably diminished in size and the skin has started coming off, add the celery, onion and some pepper and cook for another 10-15 minutes (medium heat)
olive oil
eggplant
celery
garlic
pepper
onion
water
salt
frying pan -
5Add the peeled tomatoes or tomato sauce with a couple of fresh basil leaves and some rosemary
fresh basil
canned whole tomatoes
tomato sauce
rosemary
-
6Cover and cook for at least 20 minutes (can go up to 90 minutes for an amazing taste) on low heat
-
7Serve with spaghetti or macaroni and cover with parmesan
spaghetti
macaroni
parmesan
