Pasta Alla Caponata Recipe

Eggplant Pasta with Tomato and Basil

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Ingredients:

• 2 (12 ounce) eggplants
• 1 tablespoon kosher salt
• 8 ounces mezze rigatoni, or other dry short pasta
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, peeled, lightly crushed
• 1/2 yellow onion, diced
• 1 large red bell pepper, diced
• 1 rib celery, diced
• 1 teaspoon salt, plus more to taste
• 2 tablespoons pine nuts
• 1 pinch red pepper flakes, or more to taste
• 1 tablespoon capers
• 1 tablespoon white sugar
• 2 tablespoons red wine vinegar
• 2 cups crushed tomatoes
• 8 basil leaves, torn
• 1/2 cup grated pecorino cheese

Directions:

Step 1: Begin by peeling off half of the eggplant skin using a vegetable peeler. Cut the eggplant into 1/2-inch cubes. Place the cubes in a large bowl and sprinkle with 1 tablespoon kosher salt. Toss the eggplant well and let it sit for 20 minutes on the counter, tossing occasionally.

Step 2: After 20 minutes, transfer the eggplant to a strainer. Rinse lightly under cold water and drain thoroughly.

Step 3: In the meantime, bring a large pot of salted water to a boil over high heat. Cook the rigatoni in the boiling water, stirring occasionally, until the pasta is tender but still firm to the bite (about 12 minutes). Drain the pasta, reserving a cup of the cooking water.

Step 4: Heat the olive oil in a large skillet over medium heat. Add the garlic cloves and let them sizzle for about 30 seconds. Once fragrant, remove the garlic and set aside.

Step 5: Turn the heat to high, and add the eggplant cubes to the skillet. Cook, stirring occasionally, until the eggplant becomes tender and loses its firmness (around 6 minutes). Once done, transfer the eggplant to a strainer placed over a bowl, allowing any excess oil to drain. Set the oil aside.

Step 6: Return the skillet to the heat and pour back any olive oil that drained from the eggplant. Add the diced onion, celery, and bell pepper to the skillet. Stir occasionally for 3-4 minutes until the onions become translucent and the vegetables soften.

Step 7: Add the pine nuts, red pepper flakes, capers, and reserved garlic cloves to the skillet. Stir everything for about 1 minute to combine the flavors.

Step 8: Stir in the sugar and red wine vinegar. Cook for another minute, allowing the vinegar to reduce slightly.

Step 9: Add the eggplant back into the skillet. Stir and cook for 2-3 minutes until the eggplant is almost tender.

Step 10: Pour in the crushed tomatoes and a small splash of pasta water. Stir and let the sauce simmer for 3 minutes, reducing slightly. Then, lower the heat.

Step 11: Add the drained rigatoni to the skillet with the sauce. Toss everything together, adding a little more pasta water if needed to reach your desired sauce consistency.

Step 12: Turn off the heat, stir in the torn basil leaves, and mix well. Serve the pasta topped with a small amount of grated pecorino cheese.

Nutrition Facts (per serving):

• Calories: 407
• Fat: 20g (26% DV)
• Saturated Fat: 4g (20% DV)
• Cholesterol: 10mg (3% DV)
• Sodium: 1904mg (83% DV)
• Carbohydrates: 50g (18% DV)
• Dietary Fiber: 9g (31% DV)
• Sugars: 17g
• Protein: 11g (22% DV)
• Vitamin C: 64mg (71% DV)
• Calcium: 181mg (14% DV)
• Iron: 4mg (19% DV)
• Potassium: 738mg (16% DV)