See Also: Caponata-Style Fettuccine(recipes)
Roman-Style Fettuccine(recipes)
caponata(dictionary)
Caponata(recipes)
fettuccine(dictionary)
Fettuccine(recipes)
Fettuccine With Mushrooms(recipes)
Fettuccine Alfredo(recipes)
Healthy Fettuccine Primavera(recipes)
Fettuccine alla Carbonara(recipes)

Caponata-Style Fettuccine (recipes)


Caponata-Style Fettuccine

Yield: Makes 4 main-dish or 8 appetizer servings



Ingredients:



1medium eggplant (about 1 pound), cut into 1/4-inch slices

1-1/4teaspoons salt, divided

1/3cup olive oil, divided

1small green bell pepper, cored, membrane removed and sliced

1medium onion, coarsely chopped

2cloves garlic, minced

3medium tomatoes (about 1 pound), seeded and coarsely chopped

1/3cup each raisins and halved pitted green olives

1/4cup balsamic or red wine vinegar

2tablespoons capers (optional)

1/4teaspoon each ground cinnamon and black pepper

10ounces fresh spinach fettuccine, cooked, drained and kept warm

Fresh basil leaves for garnish









Preparation:





1.Place oven rack at lowest position. Preheat oven to 450°F. Place eggplant slices in large colander over bowl; sprinkle with 1 teaspoon salt. Drain 1 hour.2.Place eggplant slices in a single layer on baking sheet or jelly-roll pan; brush both sides lightly with some of oil. Bake 10 minutes or until lightly browned on bottoms. Turn slices over; bake about 5 minutes more or until tops are lightly browned and slices are softened; set aside.3.Heat remaining oil in large skillet over medium-high heat. Add bell pepper to skillet; cook and stir 5 minutes or until pepper turns bright green. Remove pepper; set aside.4.Add onion and garlic to same skillet; cook and stir 5 minutes or until onion is soft. Add tomatoes, raisins, olives, vinegar, capers, cinnamon, black pepper and remaining 1/4 teaspoon salt. Cook until most of the liquid has evaporated. 5.Cut roasted eggplant slices into quarters; add to tomato mixture. Add bell pepper; cook until heated through. Serve over fettuccine. Garnish, if desired.







Note:

Caponata is a Sicilian eggplant dish that can be served cold as an appetizer or on lettuce as a salad. Here it is made into a vegetarian sauce for pasta.