Farmers’ Market Caponata Pasta

Farmers’ Market Caponata Pasta

by Bell Market Chef Erika

MARKET Ingredients: 

• 3 large zucchini, diced (@LightseyFarms)

• 2 eggplant, peeled and diced (@MunkeboFarms)

• 1 medium onion, diced (@Munkebo Farms)

• 1 pint cherry tomatoes, halved (@Simple_Promise_Farms)

• 2 sweet peppers, diced (@SouthernStarFarms_tx)

• 1/2 bunch fresh basil, chopped (@LuminariaAcres)

• 1 bag fresh pasta (@PapasPastaCo) 

Other Ingredients:

• 1 clove garlic

• 4 Tbl red wine vinegar 

• 2 Tbl red miso

• Juice of 2 lemons

Directions:

1. Heat olive oil in a large sauté pan, then sauté the diced onion and diced garlic, seasoning with salt and pepper until, light golden brown.

2. Add the zucchini and eggplant and sauté for a few more minutes until vegetables are browned, then add the diced sweet peppers and continue to sauté.

3. Deglaze the pan with red wine vinegar, then stir in the miso paste. Reduce heat and let simmer for 20 minutes.

4. While vegetables are cooking, cook the pasta per package directions. Drain and set aside.

5. To vegetables, add chopped basil and lemon juice. Remove from heat, then toss with pasta and serve.