Caponata Spaghetti

Caponata Spaghetti

Fancy a big-on-flavour, easy-on-the-waistband pasta dinner ready in under an hour? Us too! Try our Sicilian vegan caponata spaghetti with aubergines, capers and olives


  • Aubergines 2, cut into 3cm cubes
  • Vegetable oil 4 tsp
  • Red onion ½, sliced
  • Celery 2 sticks, sliced
  • Garlic 2 cloves, sliced
  • Dried oregano 1 tsp
  • Chopped tomatoes 400g tin
  • Raisins a small handful
  • Capers 1 tsp
  • Gordal olives a handful, pitted and chopped
  • Red wine vinegar 2 tbsp (use one suitable for vegans, such as Aspall)
  • Wholewheat spaghetti 300g
  • Flat-leaf parsley a small bunch, chopped



Heat the oven to 220C/fan 200C/gas 7. Toss the aubergine with 2 tsp of oil and a little seasoning, and tip onto a large non-stick baking tray. Roast for 20 minutes until charred and soft.


Meanwhile, heat the remaining oil in a large pan and cook the red onion and celery with a large pinch of salt for 10 minutes or until softening and a little caramelised. Add the garlic and oregano, and cook for a minute before adding the tomatoes and 100ml of water. Tip in the roasted aubergine and simmer for 15 minutes until the sauce has thickened and the aubergine is very soft. Add the raisins, capers, olives and red wine vinegar, and season. Keep on a low heat.


Cook the pasta following pack instructions, then drain, reserving a mug of the cooking water. Tip the pasta into the caponata with the parsley, adding a splash of the cooking water to loosen a little. Stir well, then serve.