Nickel Allergy Friendly Vegan Caponata Pasta

Total time55 min

Prep time20 min

Cook time35 min

Nickel Allergy Friendly Vegan Caponata Pasta

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Ingredients

4 servings

For the caponata

1 large eggplant (about 1 ¼ lb), cut into ¾-inch cubes
1 tsp kosher salt, plus more for pasta water
4 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 stalks celery, thinly sliced
3 cloves garlic, thinly sliced
1 can (14 oz) diced tomatoes
½ cup green olives, pitted and roughly chopped
3 tbsp capers, drained
3 tbsp red wine vinegar
1 tbsp sugar
¼ tsp red pepper flakes
black pepper, to taste

For the pasta

12 oz dry spaghetti or rigatoni

For serving

¼ cup fresh basil leaves, torn
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
2 tbsp pine nuts, toasted (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Toss the eggplant cubes with 1 tsp kosher salt in a large colander and let them sit for 10 minutes, then pat dry with paper towels.
2
Heat 3 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring only every 2–3 minutes, until golden brown on most sides and tender throughout, about 10–12 minutes. Transfer to a plate and set aside.

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