1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring often.
2. Add eggplant and yellow pepper and cook for 3 minutes longer, or until lightly softened.
3. Add tomato paste, canned tomatoes, vinegar, agave, Italian seasoning, capers and crushed red pepper. Bring to a simmer and cook for 10 minutes.
4. Heat the remaining tablespoon of oil in a small skillet over medium-high heat and add the shrimp. Cook until pink (about 1 minute) and finish with fresh lemon juice.
5. Finish the sauce with parsley; season with salt and pepper, to taste. Add the cooked pasta and toss gently to combine. Scoop pasta into serving bowls and top with shrimp. Garnish with parsley and a drizzle of olive oil and serve.
Eggplant Caponata Pasta with Shrimp
Serves 6
All you need:
3 tablespoons olive oil, divided
1 small yellow onion, diced
3 garlic cloves, minced
1 small eggplant, peeled and diced
1 yellow pepper, diced
2 tablespoons tomato paste
2 (15 oz.) cans fire roasted tomatoes, with juice
2 tablespoons red wine vinegar
1 tablespoon agave nectar
1 teaspoon Italian seasoning
1 tablespoon drained capers
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped flat-leaf parsley (plus more for garnish)
Salt and pepper, to taste
1 pound peeled, deveined, tail off shrimp (thawed if frozen)
Juice of 1 lemon
8 oz. trottole pasta (or penne), cooked and drained
All you do:
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and garlic and cook for 2 minutes, stirring often.
2. Add eggplant and yellow pepper and cook for 3 minutes longer, or until lightly softened.
3. Add tomato paste, canned tomatoes, vinegar, agave, Italian seasoning, capers and crushed red pepper. Bring to a simmer and cook for 10 minutes.
4. Heat the remaining tablespoon of oil in a small skillet over medium-high heat and add the shrimp. Cook until pink (about 1 minute) and finish with fresh lemon juice.
5. Finish the sauce with parsley; season with salt and pepper, to taste. Add the cooked pasta and toss gently to combine. Scoop pasta into serving bowls and top with shrimp. Garnish with parsley and a drizzle of olive oil and serve.