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Ingredients
  • 400 g casarecce pasta (14oz) or other short pasta
  • 2 to 3 small eggplants cut into cubes
  • 2 to 3 sweet peppers I used red and yellow
  • 3 celery stalks washed and chopped
  • 2 red onions (you can also use white onions) peeled and chopped
  • 200 g green olives (7oz) pitted and cut in half
  • 100 g capers (3.5oz) I used rinsed salted ones
  • 4 sauce tomatoes peeled and chopped
  • 400 g tomato pulp (14oz) Use less if making caponata without pasta
  • 1 tablespoon tomato paste
  • 2 tablespoon brown sugar
  • ⅓ glass white wine vinegar
  • extra virgin olive oil. as required
  • salt for pasta and to taste
  • fresh basil leaves as required
Steps
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