Eggplant Caponata Agnolotti with Mediterranean Bruschetta

eggplant caponata agnolotti pasta

Using prepared tomato bruschetta and hummus, this vegetarian plate couldn’t be easier.


  • 4-5 Eggplant Caponata Agnolotti (#01448)
  • ~2 tbsp. prepared tomato bruschetta
  • ~2 tbsp. black bean hummus
  • ~5 mozzarella pearls
  • ~1 marinated artichoke heart, quartered
  • sprig of fresh thyme

How to Make It

  1. Prepare boiling water to cook pasta
  2. Heat bruschetta in a medium saucepan
  3. In a separate sauce pan, warm black bean hummus
  4. Boil Agnolotti for about 4 minutes
  5. Smear plate with hummus; arrange Agnolotti on top
  6. Top with warm bruschetta; garnish with mozzarella pearls, artichoke heart, and thyme



    From our menu straight to yours

    Innovation is Lilly's secret ingredient, and we're always working on something new. Be the first to know about new products, special offers, and more!