This is a pasta dish sauce typical of the south of Italy made with aubergines, capers and black olives. It is one of my favourites and a really easy dish to make. In the original recipe you fry the aubergines, but I dry fry them on the pan and then dice them and add them to the sauce. In this dish I added a diced mozzarella between the 2 dishes which I will include in the nutritional value, but obviously it is optional and therefore if you are vegan, omit the mozzarella
PREPARATION & COOKING TIME: 30-40mins
INGREDIENTS for 2 portions:
1 medium to large aubergine, cut into 3-4 longitudinal slices, 1cm thick
1 tin chopped tomatoes
40gr pitted black olives, sliced
1 tbs capers, roughly chopped
2 cloves garlic, finely chopped
1 onion, finely chopped
2 tbs extra virgin olive oil
¼ tsp dried oregano
1 ½ salt
250gr gluten free tagliatelle
1 mozzarella, diced
- Place the olive oil in a medium pan and saute the garlic and onions for 3-5 mins
- Add the chopped tomatoes, salt and oregano
- Bring to boil and then simmer on low heat for 10 mins mins
- In the meantime get a big frying pan, place on high heat and then griddle the sliced aubergines, until golden brown on each side. Then put to the side to cool down
- In another medium/large pot place the water to boil for the pasta, where you added 1 tbs coarse salt
- After 10 mins of simmering, stir the tomato sauce and then add the capers, black olives and diced aubergines and simmer for another 7-10 mins or until you see the oil coming up to the surface. Taste the sauce and add salt if needed.
- As you add the aubergines to the sauce, put the tagliatelle to cook in the boiling water (gf pasta will take 5-7 mins)
- When the pasta is cooked, drain it and add it into the sauce pot, stirring well
- Serve with the diced mozzarella on top
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 648.3 |
| fat | 34.0 |
| of which saturated | 11.3 |
| carbohydrates | 67.0 |
| of which sugars | 15.5 |
| fibre | 10.1 |
| protein | 20.4 |
| salt | 2.7 |