Cavatappi with Sausage, Eggplant Caponata, Olives and Sweet Pepper Marinara
made with Erie James Farm Eggplant- Wheat
- Milk
- Sulphites
- Sulphites
- Tree nuts
- Fish
- Milk
- May contain traces of allergens
- Wheat
- Egg
- Mustard
- Peanuts
- Sesame
- Soy
Ingredients: Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • Eggplant • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Parsley • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
250 g
Mild Italian Sausage, uncased
1 unit(s)
Eggplant
170 g
Cavatappi
(Contains: Wheat)
125 g
Roasted Peppers
(May be present: Sulphites, Tree nuts, Fish, Milk)
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Preheat the oven to 425°F. Wash and dry all produce.
- Cut eggplant into 1/2-inch pieces ( TIP: if you don't like the skin, peel eggplant first!)
- To a parchment-lined baking sheet, add eggplant. Season with salt and pepper. Toss to coat. Set aside for 5 min.
- To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender. Reserve 1/4 cup (1/2cups) pasta water. Strain, then return pasta to the pot, off heat.
- While pasta cooks, pat eggplant dry with paper towels. Drizzle 1 1/2 tbsp (3 tbsp) oil over top. Season with half the Italian Herb Spice Blend. Toss to coat.
- Roast in the middle of the oven for 16-20 min, stirring halfway until golden and tender.
- While eggplant roasts, roughly chop parsley.
- Drain olives, then tear or cut in half.
- Drain roasted peppers, then roughly chop.
- When eggplant is halfway done, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then sausage and remaining Italian Herb Spice Blend. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add peppers, olives, crushed tomatoes, reserved pasta water and 1 tsp (2 tsp) sugar. Cook for 3-5 min, stirring often, until simmering.
- To the pot of pasta, add sauce mixture, roasted eggplant, half the parsley and half the Parmesan. Season with salt and pepper. Stir to coat.
- Divide pasta between bowls.
- Sprinkle remaining Parmesan and remaining parsley over top.
