BY CHEF ANTON EGGER

INGREDIENTS

For the Caponata:
  • 2 tablespoons extra virgin olive oil
  • 1 medium eggplant, small diced
  • 1 small white onion, small diced
  • 4 pieces garlic cloves, finely chopped
  • 10 pieces cherry tomatoes, halved
  • 2 tablespoons capers in vinegar, rinsed and roughly chopped
  • 1 tablespoon red wine vinegar
  • 1 pinch red chili flakes, crushed
  • 1 tablespoons fresh basil, chopped
  • 1 small tin (4oz./113grams) albacore tuna, (in water or/in oil, drained, chopped)
  • salt and fresh black pepper
For the Pasta:
  • ½ pound / 450 grams ziti pasta, or any other short pasta
  • 3 tablespoons extra virgin olive oil
For the Garnish:
  • 2 tablespoons black olives, pitted and halved
  • 3 tablespoons parmesan cheese, freshly grated
  • 1 hand-full fresh basil leaves
  • 2 tablespoons extra virgin olive oil

GUIDE / INSTRUCTIONS

Step 1 – Cook the Caponata:
  • In a large, skillet, heat 1 tablespoon of the olive oil over medium heat.
  • Add eggplant and cook, stirring occasionally until golden brown about 5-7 minutes, remove eggplant from pan and set aside.
  • Add 1 tablespoon olive oil back into the hot pan.
  • Add onions and stir until softened about 2-3 minutes, then add garlic and cook for 1 more minute.
  • Add tomatoes, red chili flakes, capers, red wine vinegar and the already cooked eggplants, then cover with a lid and cook under low heat until vegetables are tender and slightly thickened, for about 5 minutes.
  • Add chopped tuna and cook for another 2 minutes.
  • Then add chopped basil and season to taste with salt and fresh black pepper.
  • Set aside
Step 2 – Cook the Pasta:
  • In a large pot of boiling salted water, cook pasta as per cooking instructions on Pasta package you use.
  • Drain the pasta from all the water and set aside.
Step 3 – Finish the dish:
  • Transfer the cooked pasta to the serving dish.
  • Spoon the eggplant-tuna caponata over the pasta.
  • Garnish with the black olives and top with freshly grated parmesan cheese, fresh basil leaves and extra olive oil drizzles.

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