Pasta With Caponata

Name: Pasta With Caponata
Yield: 4.0
Ingredients: 1.0 Medium Eggplant; 2.0 Medium Zucchini; 8.0 Cocktail Onions; 2.0 Garlic; 1.0 Large Red Bell Pepper; 4.0 tablespoon Olive Oil Flavored; 2.0 cup Tomato Juice; 0.6667 cup Water; 2.0 tablespoon Balsamic Vinegar; 1.0 Lemon; 1.0 tablespoon Sugar; 2.0 tablespoon Black Olives; 2.0 tablespoon Capers Salt And Ground Black Pepper; 14.0 ounce Fettuccine

Pasta With Caponata — une recette communautaire sur Potlikkr.

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🍽 Pour 4.0

Ingrédients

1.0 Medium Eggplant
2.0 Medium Zucchini
8.0 Cocktail Onions
2.0 Garlic

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Méthode (aperçu)

1
Lightly salt the eggplant and zucchini and leave them to drain in a colander for
2
30 minutes. Rinse thoroughly and pat dry with paper towel. In a large saucepan,

lightly fry the onions, garlic, and pepper in the oil for 5 minutes, then stir

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