Caponata a la Podravka

This pasta dish, served al dente with goat’s cheese, will remind you of long, lazy evenings by the sea with fine Mediterranean food and good friends.

  • 20 min
Caponata a la Podravka


  • 1 eggplant (aubergine)
  • 1 clove garlic
  • 3 tsp olive oil
  • 350 g Fusilli pasta
  • 800 g canned peeled tomatoes
  • 200 g fresh ricotta
  • ½ tsp dried oregano
  • 1 tbsp Vegeta All-Purpose Seasoning


  1. Sauté the diced eggplant in the heated olive oil. While stirring, add crushed garlic, strained crushed peeled tomatoes, Vegeta and oregano, and cook for a further two minutes.
  2. Stir in the pasta cooked al dente, then simmer over a medium heat until the sauce melts into the pasta, then gently add the crumbled ricotta.
  3. Serve warm.

Serving: Serve warm.

Chef's tip: Sprinkle the dish with chopped basil or parsley before serving.