Caponata & Cottage Cheese Pasta

Transport your taste buds to Tuscany, with this rustic seasonal veggie pasta.




Preheat an oven to 220C


Toss the eggplant with half the olive oil and season with salt & pepper. Scatter over a baking tray and roast for 15-20 minutes until golden and softened. Set aside.


Meanwhile bring a large pot of lightly salted water to the boil and place a large frying pan over a medium high heat.


Add the remaining olive oil to the frying pan with the onion, celery, capsicum, and garlic. Add a pinch of salt and cook this for 5 minutes, stirring often to soften the veggies.


Add the pasta to the boiling water and cook according to packet instructions.


Add the capers to the pan and continue to cook for 1 minutes the add the tomatoes, olives, and vinegar to the pan, stir through, season with a little salt, pepper and simmer for 6-7 minutes.


Add the eggplant to the pan along with half the basil, torn. Stir through and taste for seasoning. Once the pasta is ready, drain and add to the Caponata sauce along with half the cottage cheese fold everything trough and serve with the remaining cottage cheese spooned over and basil scattered.


2 medium eggplants, cut to 3cm pieces

5 tbsp olive oil

Salt, pepper

1 brown onion, diced

1 stick celery diced

1 red capsicum diced 1cm

2 clove garlic, sliced

2 400g tin cherry tomatoes

1 cup pitted green olives

1 cup frozen chopped spinach, defrosted

2 tbsp red wine vinegar

500g dried penne or any short pasta

Large handful basil leaves

250g Brancourts cottage cheese