4servingsof pastayou can use gluten free pasta if you prefer
5-6tbspunsalted butterskip this for vegan option
Salt to taste
Instructions
Roasted Eggplant Caponata
Sprinkle salt over the cubed eggplant and place them in a colander (and then place that over another bowl) for about 15-20 minutes. Preheat the oven to 350°F / 180°C. Line a baking tray with some parchment paper. Place the eggplants on paper towel to dry off the excess moisture, and toss them in the oil to coat.
Spread the oil coated eggplant on the baking sheet and bake for about 20-30 minutes or until they start to turn golden brown. This may take longer depending on how much moisture there is in the eggplant. Toss the eggplants on the baking tray every 10 minutes to ensure even browning. Once done, remove from the oven and let it cool slightly.
At this stage you can use the eggplant immediately, OR you can store it in the freezer to use on another day.
Heat 1 tbsp oil in a medium saucepan on medium heat. Add the onions and celery, and cook, stirring often until the onions and celery become translucent.
Add 1 cup of the tomato, cayenne pepper and crushed chilli and the sugar, and cook this mix until the tomato has reduced, and there is very little liquid (about 5 minutes).
Dissolve the cocoa powder in the vinegar (to make sure there won’t be lumps of cocoa powder in the caponata).
Add the cocoa, vinegar mix, raisins, and the other cup of tomato and stir to combine. Let it simmer on low heat for about 5 minutes. Add salt to taste.
Add the eggplant and stir to combine and coat the eggplant well. Hand rip the basil leaves and stir them through just before serving.
Serve on a plate of brown butter pasta, and top with some extra basil.
Brown Butter Pasta
Cook pasta according to the package instructions. Strain the water and transfer the pasta back into the pot. Leave aside.
Add the butter to a pan, and on medium heat, let the butter melt while stirring occasionally. Keep heating the butter, until you start to see the mix boiling, and then some foam forming (at this stage the water has boiled off)
Lower the heat (if you are worried about burning the butter too much) and keep stirring and heat the butter further, until you start to see the butter/milk solids, changing colour to golden brown, and you get an amazing nutty, toasty smell. Remove from the heat and let the butter sit in the pan for a few minutes, and the butter will continue to cook during this time, but keep an eye out to not let it burn.
Pour the brown butter into the pasta and toss to coat evenly. Add salt to taste (optional)