Step-by-Step Guide to Prepare Quick Eggplant Caponata on Eggless Basil Pappardelle

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We hope you got benefit from reading it, now let's go back to eggplant caponata on eggless basil pappardelle recipe. To cook eggplant caponata on eggless basil pappardelle you need 11 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Eggplant Caponata on Eggless Basil Pappardelle:

1. Take 2 of eggplants medium diced.
2. Provide 1 of pepper small sweet diced.
3. Get 1/2 cup of olives chopped.
4. Prepare 1/2 of onion chopped.
5. Provide 2 cloves of garlic chopped.
6. Get 1/4 cup of tomato paste homemade.
7. You need 2 tbsps of beet vinaigrette.
8. Get 1 tsp of sugar.
9. Take 6 of basil leaves chopped.
10. Take 2 tbsps of coconut oil.
11. Use to taste of Salt.

Instructions to make Eggplant Caponata on Eggless Basil Pappardelle:

1. Heat oil over medium-high heat in a deep sauté pan and add eggplant, sweet pepper, onion and garlic..
2. Season with salt and pepper..
3. Cook for about 10 minutes, until vegetables are soft..
4. Add the olives, tomato paste, beet vinaigrette, sugar, and oregano..
5. Season again with salt and pepper..
6. Lower heat to medium-low, cover, and cook for 30 minutes..
7. Stir a few times during cooking, and add a tablespoon or two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan..
8. Allow caponata to cool..
9. Serve on pasta..

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