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Sicilian Caponata Pasta

Yields4 ServingsPrep 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
1

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.

2

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.

3

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.

4

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.

5

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.

6

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

Nutrition Facts

0 servings

Serving size

400

Amount per serving
Calories150
% Daily Value *
Total Fat 4g6%
Cholesterol 0mg
Sodium 200mg9%
Total Carbohydrate 20g8%

Dietary Fiber 3g11%
Total Sugars 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.