Caponata Style Celery Spaghetti Sauce
Nice use of celery! Quite uncommon but looks great. Why not adding some grated parmesan? thx 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! 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
Instructions
- 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