Caponata Style Celery Spaghetti
You can never have too many hor d'oeuvre recipes, so give Caponata Style Celery Spaghetti a try. One
Caponata style aubergines with quinoa
Details
- Servings: 6
- Diet: Balanced, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 2 tbsp rapeseed oil
- 2 onions, about 320g, halved and sliced
- 100g celery, sliced
- 2 large garlic cloves, finely grated
- 2 aubergines, about 550g, quartered lengthways then cut into big chunks
- 2 yellow or orange peppers, de-seeded and cut into large chunks
- 4 large tomatoes, chopped
- 40g large (flame) raisins
- 2 tbsp balsamic vinegar
- 1tbsp capers
- 12 Kalamata olives, halved
- 15g parsley, finely chopped
- 120g quinoa
- 500ml vegetable bouillon, made with 1 tsp powder (use gluten-free, if needed)
- 50g toasted flaked almonds, or pine nuts
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