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Prepare the eggplant: Place the cubed eggplant in a colander and sprinkle generously with 1 teaspoon of kosher salt. Let it sit for 20 minutes to draw out excess moisture. Pat the eggplant very dry with paper towels before proceeding.
Cook the eggplant: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add half of the dried eggplant cubes and cook, stirring occasionally, until browned and tender, about 7-10 minutes. Remove the cooked eggplant to a plate and repeat with the remaining 2 tablespoons of olive oil and eggplant. Set all cooked eggplant aside.
Sauté aromatics: In the same skillet, reduce heat to medium. Add the chopped yellow onion and diced celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Build the caponata sauce: Stir in the 15-ounce can of crushed tomatoes, 2 tablespoons of tomato paste, 2 tablespoons of red wine vinegar, and 1 teaspoon of granulated sugar. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
Add remaining ingredients: Stir the cooked eggplant back into the sauce. Add the 1 tablespoon of rinsed capers and 1/4 cup of chopped green olives. Cook uncovered for another 5-10 minutes, allowing the sauce to thicken slightly and the flavors to deepen.
Cook the pasta: While the caponata finishes simmering, cook the 12 ounces of rigatoni pasta according to package directions in a large pot of salted boiling water until al dente. Before draining, reserve 1 cup of the pasta cooking water.
Combine and serve: Drain the pasta and add it directly to the skillet with the caponata. Add 1/4 cup of the reserved pasta water and stir well to combine, adding more pasta water a tablespoon at a time if the sauce seems too dry. Stir in the 1/4 cup of fresh chopped basil. Season with additional salt and freshly ground black pepper to taste. Serve immediately, garnished with freshly grated Parmesan cheese and extra basil, if desired.

Prepare the eggplant: Place the cubed eggplant in a colander and sprinkle generously with 1 teaspoon of kosher salt. Let it sit for 20 minutes to draw out excess moisture. Pat the eggplant very dry with paper towels before proceeding.
Cook the eggplant: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add half of the dried eggplant cubes and cook, stirring occasionally, until browned and tender, about 7-10 minutes. Remove the cooked eggplant to a plate and repeat with the remaining 2 tablespoons of olive oil and eggplant. Set all cooked eggplant aside.
Sauté aromatics: In the same skillet, reduce heat to medium. Add the chopped yellow onion and diced celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Build the caponata sauce: Stir in the 15-ounce can of crushed tomatoes, 2 tablespoons of tomato paste, 2 tablespoons of red wine vinegar, and 1 teaspoon of granulated sugar. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
Add remaining ingredients: Stir the cooked eggplant back into the sauce. Add the 1 tablespoon of rinsed capers and 1/4 cup of chopped green olives. Cook uncovered for another 5-10 minutes, allowing the sauce to thicken slightly and the flavors to deepen.
Cook the pasta: While the caponata finishes simmering, cook the 12 ounces of rigatoni pasta according to package directions in a large pot of salted boiling water until al dente. Before draining, reserve 1 cup of the pasta cooking water.
Combine and serve: Drain the pasta and add it directly to the skillet with the caponata. Add 1/4 cup of the reserved pasta water and stir well to combine, adding more pasta water a tablespoon at a time if the sauce seems too dry. Stir in the 1/4 cup of fresh chopped basil. Season with additional salt and freshly ground black pepper to taste. Serve immediately, garnished with freshly grated Parmesan cheese and extra basil, if desired.