Eggplant caponata with quinoa pasta

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Golden roasted eggplant with bold flavours of balsamic, tomatoes and fennel, tossed through quinoa pasta, finished with fresh basil and sunflower seeds.
1. Set oven at 220ºC. 

Dice eggplant. Slice shallot. Chop garlic, tomatoes and chilli. Toss together in large oven dish.

2. Pour in tinned chopped tomatoes, 2 tsp fennel seeds, 2 tbsp balsamic and 1/3 cup olive oil into dish. Stir to combine and season with salt and pepper. Cook in oven for 25 minutes.

3. Bring saucepan of water to boil. Add pasta and cook for 11 minutes until al dente. Drain, rinse and set aside.

4. Heat frypan over medium heat. Add sunflower seeds and toast for 3-4 minutes until golden. Remove and set aside.

Roughly chop basil leaves. Slice snow pea sprouts, keep seperate.

5. Add cooked pasta into oven dish with eggplant and tomatoes. Add fresh basil and toss until well coated. Season with salt and pepper. Sprinkle over sunflower seeds and snow pea sprouts.

Deseed the chilli if you prefer less heat. 

Rinsing the pasta prevents it from sticking together before tossing.

Protein upsize add-on - pitted kalamata olives
Toss through pasta at the end.
Eggplant 1
Shallot 1
garlic 4 cloves
tomatoes 4
red chilli 1
chopped tomatoes 400g
Quinoa pasta 1 packet
Sunflower seeds 1 packet (40g)
basil 1 bunch
Snow pea sprouts 1/2 punnet

From your pantry:
olive oil, salt, pepper, balsamic vinegar, fennel seeds