Penne Caponata with Eggplant, Red Peppers, Olives and Salted Capers (Plant Based Gourmet)

1) In a non-stick pan bring 650 ml of water to a boil with 2 tablespoons of extra virgin olive oil.
2) Pour the contents of the bag, cover, and cook over medium-low heat for 10 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue cooking for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy.
3) Season with salt, add extra virgin olive oil and let rest for 1 minute before serving.

pasta (durum wheat semolina, water) 85%, vegetable broth (salt, soy and corn vegetable protein broth extract, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil), tomato, peppers, raisins, eggplant 1.7%, potatoes, olives, capers 0.5%, onion, celery, carrot, garlic, orange peel, paprika 0.3%, parsley, oregano, extra virgin olive oil, black pepper. May contain traces of: other gluten-containing cereals, almonds, hazelnuts, mustard, tuna, cuttlefish, eggs. Does not contain added glutamate, chemical ingredients or animal derivatives.

ENERGY: 1407 KJ / 332 KCAL, FATS: 2.2 G, OF WHICH SATURATES: 0.9 G, CARBOHYDRATES: 65.8 G, OF WHICH SUGARS: 6.3 G, PROTEIN: 12.3 G, FIBRE: 4.1 G, SALT: 2.3 G. |