Family Meals Supper Lunch
DIFFICULTY: Intermediate

Caponata on Whole-wheat Spaghetti


Eggplant, cut into 2 cm cubes(600 g)
Zucchini, cut into 2 cm cubes(300 g)
Salt, fine(5 g)
Olive Oil, extra virgin(40 ml)
Red Onion, medium dice(100 g)
Garlic, fresh, crushed(10 g)
Pepper, red, medium dice(240 g)
Tomato Paste(20 g)
Tomatoes, ripe, diced(400 g)
Water, cold(200 ml)
Maggi Chili Sauce(80 g)
Maggi BBQ Sauce(40 ml)
Salt, fine(2 g)
Pepper, black, fine(2 g)
Olives, green(80 g)
Pine nuts, toasted(30 g)
Basil, fresh(5 g)
Spaghetti, whole wheat, cooked(1200 g)


Place the eggplant and zucchini in a large colander and sprinkle with the salt. Allow to stand for 20-30 minutes to draw out excess water.
In a large saucepan heat half of the olive oil over a medium high heat
Add the onion and garlic and fry for 3-4 minutes
Add the peppers and fry for 5-8 minutes until the peppers begin to soften. Remove from the pan and set aside.
Remove the eggplant and the zucchini from the colander and pat dry using a paper towel
Heat the remaining olive oil over a high heat
Fry the eggplant in zucchini in batches over a high heat browning on all sides
Once all the zucchini and eggplant is fried, add the tomato paste, diced tomatoes, water, Maggi Chili Sauce and Maggi BBQ Sauce to the pan.
Season with the salt and pepper.
Add in the peppers, eggplant and zucchini and bring to a simmer
Simmer over a low heat for approx. 15 minutes.
Stir in the olives.
Before service sprinkle the pine nuts and basil over the top.