Pasta with caponata
and smoked salmon

Energy

Preparation

Sprinkle the aubergines with ¾ of the olive oil and bake them in the oven at 200°C for 20 ‘.

Heat the remaining olive oil in a deep pan, add the garlic and sauté a little.

Add the celery, tomatoes, tomato juice, oregano, basil, sugar, salt, pepper and boil the sauce for 5 ‘.

Add the eggplants, capers and olives, continue cooking for 10′ or until the sauce sets.

Remove, add the salmon and stir.

Boil the tagliatelle in plenty of salted water.

Serve the kaponata with the hot tagliatelle sprinkled with parsley.

Tips:

• Baking the eggplant in the oven makes the caponata lighter but we can skip the baking in the oven and sauté the eggplants in the pan
• If we love spicy flavors we can add bukovo to our kaponata
• The sauce should come together but not be too dense
• This caponata, in addition to pasta, can also be served cool on bruschettas

Nutrition Tips:

• Eggplants cover a significant part of our needs in manganese which, along with calcium and vitamin D, helps us maintain good bone health.
• Salmon is one of the most important dietary sources of vitamin D. We emphasize this since there is not a wide variety of foods containing vitamin D.

Pasta with caponata
and smoked salmon

Calories

Ingredients

For the caponata
2 packs of Smoked Salmon Pocket TRATA
200 gr. eggplant, diced
50 gr. celery, coarsely chopped
2 tbsp. capers
50 gr. green olives, cut into quarters
250 gr. tomatoes, finely chopped
100 gr. tomato juice
2 cloves garlic
6 basil leaves
½ tsp. oregano
1 laurel leaf
½ tsp. dried basil
1 tsp. sugar
40ml olive oil
Freshly ground pepper
Salt

To serve
250 gr. tagliatelle
1 tbsp. finely chopped parsley

Preparation

Sprinkle the aubergines with ¾ of the olive oil and bake them in the oven at 200°C for 20 ‘.

Heat the remaining olive oil in a deep pan, add the garlic and sauté a little.

Add the celery, tomatoes, tomato juice, oregano, basil, sugar, salt, pepper and boil the sauce for 5 ‘.

Add the eggplants, capers and olives, continue cooking for 10′ or until the sauce sets.

Remove, add the salmon and stir.

Boil the tagliatelle in plenty of salted water.

Serve the kaponata with the hot tagliatelle sprinkled with parsley.

Tips:

• Baking the eggplant in the oven makes the caponata lighter but we can skip the baking in the oven and sauté the eggplants in the pan
• If we love spicy flavors we can add bukovo to our kaponata
• The sauce should come together but not be too dense
• This caponata, in addition to pasta, can also be served cool on bruschettas

Nutrition Tips:

• Eggplants cover a significant part of our needs in manganese which, along with calcium and vitamin D, helps us maintain good bone health.
• Salmon is one of the most important dietary sources of vitamin D. We emphasize this since there is not a wide variety of foods containing vitamin D.