I love the combination of sweet and sour flavours and soft and crunchy textures in this Sicilian sauce. It’s classically served with rich meats, such as lamb, to cut through the fat, or with steak-like fish, such as swordfish. I’ve paired it here with pasta to create a great vegan dish.
Carbs 75g Sugar 18g Protein 13g Fibre 10g Fat 11g Sat Fat 1.5g Salt 0.4g
1 medium aubergine (about 450g/1lb), cut into 2.5-cm
3 tablespoons olive oil
1 red pepper, cored, deseeded
and cut into 2-cm (.-inch) chunks
1 small courgette, cut into 2-cm (.-inch) chunks
1 red onion, thickly sliced
2 celery sticks, cut into 15-mm (5/8-inch) pieces
2–3 garlic cloves, minced
100g (3.oz) cherry tomatoes, halved
2 tablespoons tomato purée
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon capers, drained
2 tablespoons sultanas
6 green olives, pitted and roughly chopped
320g (11.oz) farfalle
Salt and pepper
Handful of basil leaves, torn if large, to serve
Preheat the oven to 200°C (400°F), Gas Mark 6.
Toss the aubergine with 1 tablespoon of the oil and spread out evenly on a baking tray. Toss the red pepper
and courgette together with 1 tablespoon of the oil and spread out on another baking tray. Roast for 25–30
minutes, turning halfway through to cook evenly.
When the vegetables have been roasting for 15 minutes, warm a large, deep frying pan and the remaining oil. Cook the onion and celery for 10 minutes, then add the garlic and cook for a further 1 minute. Add the
cherry tomatoes and cook for 5 minutes.
Add the roasted vegetables, then the tomato purée, vinegar, sugar, capers, sultanas and olives and cook for
a further 2 minutes. Meanwhile, bring a saucepan of water to the boil, add salt and cook the pasta for 9–10 minutes, or until al dente, then drain.
Toss the pasta with the sauce, adjust the seasoning to taste, divide between bowls and serve scattered with
This recipe is from Skinny Pasta by Julia Azzarello