Use the freshest ingredients!

Caponata Linguine

Serves 8
This hearty pasta sauce features eggplant matched with the bold ?avors of capers,
olives and balsamic vinegar. Make a day ahead of time if you can, as the ?avors will be even better the next day. Serve with a light green salad, Italian bread and your favorite red wine.

Ingredients:
2 large eggplants, diced
1 tablespoon sea salt
2 tablespoons pine nuts
1/4 cup olive oil
1 red bell pepper, diced
1 green bell pepper, diced
3 to 5 cloves garlic, minced
1 yellow onion, diced
3 celery ribs, diced
1 (14.5-ounce) can whole tomatoes
2 tablespoons brown sugar
3 tablespoons balsamic vinegar
1/4 cup capers, drained and roughly chopped
1/2 cup Kalamata olives, roughly chopped
16 ounces fresh or dried linguine, cooked according to package directions
1/4 cup fresh basil, chopped

Directions:
Place eggplant in a colander and mix with sea salt. Weight eggplant down with a few
plates and let eggplant drain in sink for about 30 minutes.
Meanwhile, toast pine nuts in a dry skillet over medium heat until they turn golden
brown, about 2 minutes. Set aside.
When eggplant is drained, use a towel to pat it dry. In a large skillet over medium heat,
add olive oil and sauté eggplant until golden brown, 12 to 15 minutes. Remove from
heat with a slotted spoon and set aside. In the same skillet, sauté peppers until soft,
about 5 minutes and set aside with eggplant. Add garlic, onion and celery to the skillet
and sauté, covered, until onion is golden, 10 to 15 minutes. Add tomatoes and stir to
break them up. Cover and cook 10 minutes more.
In a small pot over medium heat, mix together sugar, vinegar and capers. Simmer for 2
minutes. Remove from heat.
Add eggplant, peppers, olives and pine nuts to the large skillet and pour sugar-vinegar
sauce over vegetables. Mix well and simmer, covered, for about 10 minutes. Remove
from heat and taste, adjusting seasonings if needed.

Cook pasta according to package directions, drain, and mix caponata into pasta and
serve, garnished with fresh basil.

A stand out at our SwellWomen retreats is our very own private chef, Chef Phill DeMott. Chef Phill DeMott comes to us with over 35 years of culinary experience ranging from New Orleans to Thailand and everywhere in between.  If you are looking for private chef services, please contact Chef Phill DeMott at 808.283.1425.