Caponata Style Celery Spaghetti Sauce
Ingredients
salt, pepper, olive oil
3-4 celery sticks
1/2 big red onion
1/2 a big egg plant
1 tomato
2-3 garlic cloves
1 can of peeled tomatoes in sauce or tomato sauce
(preferably fresh) basil and rosemary
Preparation
1
Cut the celery up in medium thick slices , heat them up in a frying pan with 1 tbsp of olive oil until they become translucent (medium heat)
2
add finely chopped onions, a little salt and pepper and cook until they are also translucent / brown
3
Cut up the eggplant and tomato in small chunks, peel the garlic cloves and simply slice 2-3 times through them
4
Reserve celery and onion and use same pan for the eggplant chunks
5
Cook the eggplant chunks with a sprinkle of salt and garlic in max 3-4 tbsp of olive oil in the pan until the eggplant starts softening and browning (med-high heat) - add some water if the eggplant starts drying up
6
When the eggplant has considerably diminished in size and the skin has started coming off, add the celery, onion and some pepper and cook for another 10-15 minutes (medium heat)
7
Add the peeled tomatoes or tomato sauce with a couple of fresh basil leaves and some rosemary
8
Cover and cook for at least 20 minutes (can go up to 90 minutes for an amazing taste) on low heat
9
Serve with spaghetti or macaroni and cover with parmesan
.
About
I made this on a rainy sunday when there was too many veggies leftovers. Like all sauces it tastes even better the day after! Add roasted pine nuts for extra umpf
Yield:
4 portions
Added:
Tuesday, October 4, 2011 - 9:10am
Comments
October 4, 2011
Nice use of celery! Quite uncommon but looks great.
Why not adding some grated parmesan?
thx
October 23, 2011
Thanks Christine! Indeed, I didn't even mention the parmesan as I always put some on my pasta :) But it is indispensable. Adding it to the recipe right away!