Name: Sicilian Caponata Pasta
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Ingredients: 400 g short pasta (such as penne, rigatoni, or fusilli); 1 large eggplant, cut into 1/2-inch cubes; 2 tbsp salt (for drawing water out of the eggplant); 4 tbsp extra virgin olive oil; 1 large onion, chopped1; 3 cloves garlic, minced; 400 g cloves garlic, minced; 2 tbsp tomato paste; ¼ cup red wine vinegar; 2 sugar; ⅓ cup green olives, pitted and chopped; 2 tbsp capers, rinsed; ¼ cup raisins (optional); ¼ cup toasted pine nuts (optional); Fresh basil leaves, for garnish; Salt and freshly ground black pepper, to taste

CategoryItalian, Pasta & Noodles, VegetarianDifficultyBeginner

Yields4 Servings

Prep Time40 minsCook Time20 minsTotal Time1 hr

400 g short pasta (such as penne, rigatoni, or fusilli)

1 large eggplant, cut into 1/2-inch cubes

2 tbsp salt (for drawing water out of the eggplant)

4 tbsp extra virgin olive oil

1 large onion, chopped1

3 cloves garlic, minced

400 g cloves garlic, minced

2 tbsp tomato paste

¼ cup red wine vinegar

2 sugar

⅓ cup green olives, pitted and chopped

2 tbsp capers, rinsed

¼ cup raisins (optional)

¼ cup toasted pine nuts (optional)

Fresh basil leaves, for garnish

Salt and freshly ground black pepper, to taste

Prep the Eggplant: Place the cubed eggplant in a colander, sprinkle with 2 tablespoons of salt, and let it sit for about 30 minutes to draw out the bitterness. Rinse the eggplant and pat dry with paper towels.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Make the Caponata Sauce: In the same skillet, add the remaining olive oil. Sauté the onion and garlic until translucent. Stir in the diced tomatoes, tomato paste, red wine vinegar, and sugar. Cook for about 10 minutes, until the sauce has thickened slightly.

Combine the Ingredients: Add the sautéed eggplant back to the skillet, along with the olives, capers, and raisins (if using). Cook for another 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

Finish the Dish: Toss the cooked pasta with the caponata sauce. Garnish with toasted pine nuts and fresh basil leaves before serving.

Ingredients