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Spaghetti Caponata

July 3rd, 2017

A small piece of Italy for your home.

Caponata is a traditional dish in sicily. It's usually served cold with bread.

We createad a light but filling version for the warm summer days.

For deliveries in week 28 you will find the recipe in our Vegetarain Box and for deliveries in week 29 in our Low Carb Box with deliciously bean pasta.


Download recipe
30 min.1,262 kcal.2 pers.


  • A package of whole-grain spaghetti1  pcs
  • Onions1  pcs
  • Eggplant "graffity"1  pcs
  • A can of chopped tomatoes with basil1  pcs
  • Celery stalks1  pcs
  • A jar of capers1  pcs
  • Mozzarella di bufala1  pcs
  • Basil10  g
  • Red bell pepper1  pcs
  • Garlic bulb1  pcs

Good to have at home

  • Salt
  • Pepper

How to do:


  • Wash and cube the eggplant and the celery stalks. Wash, core and cube the bell pepper. Peel and finely chop the onion and the garlic. Drain the capers into a stainer and rinse. Wash, dry and finely chop the basil. Drain the mozzarella and pick in smaller pieces.
  • Cook the spaghetti in lightly salted water until al dente. Drain them afterwards into a colander.
  • In the meantime, heat in a large pan some olive oil and sauté the onion until translucent. Add the garlic, the eggplant, the celery, the bell pepper and the chopped tomatoes. Cook for about 5-8 minutes over medium heat. Season to taste with salt and pepper and add the basil and the capers.


  • Arrange the spaghetti nicely onto plates and top with the caponata sauce and mozzarella.