Canadian Living – September 2019

ON THE

TABLE IN

30

MINUTES CAPONATA LASAGNA

MAKES 6 SERVINGS

2 medium eggplants, diced

olive oil, for cooking

2 onions, chopped

2 cloves garlic, crushed

1 handful fresh parsley leaves

½ cup pitted black olives

3 tbsp red wine vinegar

2 tbsp capers

1 398 ml can Mutti Finely

Chopped Tomatoes (Polpa)

salt and pepper

6 fresh lasagna noodles

Parmesan shavings

In large skillet set over high heat, cook egg-

plant in drizzle of oil until browned, about

5 minutes. Add onions, garlic and parsley;

cook for 2 minutes. Stir in olives, vinegar and

capers. Add tomatoes; simmer for 15 minutes.

Season with salt and pepper to taste.

Meanwhile, in large pot of boiling salted

water, cook lasagna noodles according to

package directions. Drain and toss lightly

with a bit of oil.

Lay three noodles in bottom of baking dish;

top with half of the eggplant mixture (capo-

nata). Repeat layers. Garnish with Parmesan

shavings. To serve, cut into 6 pieces.

Note: Caponata is a Sicilian specialty, typi-

cally made with eggplants, tomatoes, olives,

capers, olive oil and vinegar. As with most

traditional recipes, ingredients will vary.

Caponata is often served as a side dish, or

chilled to serve with bread as an appetizer.

PER SERVING 185 cal, 5 g pro, 7 g total fat (2 g sat. fat), 25 g carb

(2 g dietary fibre), 7 mg chol, 400 mg sodium.

TEST

KITCHEN

TIP

We chose Mutti Finely

Chopped Tomatoes (Polpa)

because they’re extremely

fresh, as they are typically

processed and canned

within 24 hours of being

picked. Once open, you can

refrigerate the tomatoes

for up to 3 days.

78 | CANADIAN LIVING SEPTEMBER 2019