Eggplant Caponata Pasta
Eggplant Caponata Pasta
Ingredients
For the Caponata
- 1 1/2 pounds eggplant, cut into 1/2-inch cubes
- 1/4 cup olive oil
- 1 yellow onion, medium, chopped
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can crushed tomatoes, 15 ounces
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon capers, rinsed and drained
- 1/4 cup green olives, pitted and roughly chopped
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon kosher salt, for salting eggplant
- 1/2 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces rigatoni pasta, or other short pasta
- 1/2 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
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.
⏱️ 20 min - 2
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.
⏱️ 20 min - 3
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.
⏱️ 8 min - 4
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.
⏱️ 15 min - 5
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.
⏱️ 10 min - 6
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.
⏱️ 10 min - 7
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant Caponata Pasta
Ingredients
For the Caponata
- 1 1/2 pounds eggplant, cut into 1/2-inch cubes
- 1/4 cup olive oil
- 1 yellow onion, medium, chopped
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can crushed tomatoes, 15 ounces
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon capers, rinsed and drained
- 1/4 cup green olives, pitted and roughly chopped
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon kosher salt, for salting eggplant
- 1/2 teaspoon black pepper, freshly ground
For the Pasta
- 12 ounces rigatoni pasta, or other short pasta
- 1/2 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
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.
⏱️ 20 min - 2
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.
⏱️ 20 min - 3
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.
⏱️ 8 min - 4
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.
⏱️ 15 min - 5
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.
⏱️ 10 min - 6
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.
⏱️ 10 min - 7
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.
⏱️ 5 min