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Caponata on Whole-wheat Spaghetti

Family Meals
  • Intermediate Difficulty

  • 1 - 76 min Prep

  • 88
  • 301 kcal


Lets Cook

Eggplant and colander

  1. 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.

Heat Olive Oil

  1. In a large saucepan heat half of the olive oil over a medium high heat

Add onion and garlic

  1. Add the onion and garlic and fry for 3-4 minutes

Adding peppers

  1. Add the peppers and fry for 5-8 minutes until the peppers begin to soften. Remove from the pan and set aside.

Drying eggplant and colander

  1. Remove the eggplant and the zucchini from the colander and pat dry using a paper towel

Heating remaining olive oil

  1. Heat the remaining olive oil over a high heat

Frying eggplant and zucchini

  1. Fry the eggplant in zucchini in batches over a high heat browning on all sides

Sauces and tomatoes

  1. 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.


  1. Season with the salt and pepper.

  1. Add in the peppers, eggplant and zucchini and bring to a simmer


  1. Simmer over a low heat for approx. 15 minutes.

Adding olives

  1. Stir in the olives.

Sprinkle pine nuts and basil to serve

  1. Before service sprinkle the pine nuts and basil over the top.

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