Spaghetti With Pesto Trapanese
Spaghetti With Pesto Trapanese is a lacto ovo vegetarian recipe with 6 servings. For $1.46
Spaghetti With Eggplant Caponata
Ingredients
- 2 large red bell peppers, ribs and seeds removed, sliced
- 1 large red onion, sliced
- 4 garlic cloves, thinly sliced
- 2 bay leaves
- 1 lb. Japanese or Italian eggplants (about 3 medium), cut into 2" pieces
- 1 lb. mixed red tomatoes (such as cherry, plum, or beefsteak), cut into 2" pieces if large
- 1 cup pitted green olives, halved
- ¼ cup extra-virgin olive oil
- Kosher salt
- 4 Tbsp. unsalted butter, cut into pieces
- ⅓ cup golden raisins
- 3 Tbsp. honey
- 3 Tbsp. white wine vinegar
- 12 oz. spaghetti
- 4 oz. ricotta salata (salted dry ricotta), shaved
- ½ cup finely chopped parsley
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