Caponata Spaghetti
Using Major Mediterranean Mari Base 
2 Covers
ingredients
Extra Virgin Olive Oil 
45ml 
Red Onion - diced 
1/2
Garlic Clove - finely sliced 
8g
Aubergine - diced 
240g
Raisins 
25g
Tomatoes - chopped
120g
Tomato Puree
15g
Baby Capers
1tbsp
Red Wine Vinegar 
30ml 
Spaghetti 
200g
Major Mediterranean Mari Base 
45g
Mint Leaves - roughly chopped or torn 
To taste
Pine Nuts - toasted 
25g
Oregano 
To Taste 
method
1. Drizzle olive oil into a frying pan. Add the red onion, garlic, oregano and aubergine. Fry until the aubergine is really soft.

2. Add the raisins, tomatoes, tomato puree, capers, red wine vinegar and stir in the Major Mediterranean Mari Base. Cook until reduced.

3. Cook the spaghetti in boiling, salted water until al dente. Drain and add to the pan with the sauce. 

4. Add the mint and pine nuts and gently mix to coat the spaghetti. 

5. Place in bowls. Top with shavings of Parmesan or Grana and serve.