Eggplant Caponata Pasta
Caponata is a Sicilian favorite of fresh eggplant stewed with olives, garlic, tomatoes, herbs, and vegetables in an agrodolce (sweet-sour) sauce. Often served as a dip or appetizer, caponata has many variations. This version turns the base of stewed eggplant into a rustic, deeply-flavorful pasta sauce, creating a warm and comforting, yet elegant and refined pasta dish. (Photo source: Jared Kent)
| Yield: 4 servings | Time: 1 hour |
Ingredients
3 tablespoons vegetable oil
1 large eggplant, diced into medium-sized cubes (about ½ inch)
1 white onion, finely diced
6 cloves garlic, thinly sliced
1 red or yellow bell pepper, diced small (about ¼ inch)
1/2 cup kalamata olives, roughly chopped (or whatever kind of olive you prefer)
1 teaspoon red pepper flakes
¼ cup red wine or apple cider vinegar
1 tablespoon sugar
1 14.5-ounce can crushed or diced tomatoes
½ tablespoon dried oregano (optional)
1 cup water
1 pound rigatoni pasta
1 bunch basil, lightly torn
4 ounces grated parmesan cheese or vegan parmesan
Olive oil
Preparation
Heat the oil over high heat in a large pot. Add the eggplant and season with a pinch of salt and pepper. Cook the eggplant on high heat for 3-4 minutes, stirring occasionally, just until it’s browned on the outside and begins to get soft.
Use a slotted spoon to remove the eggplant from the pan and place into a bowl.
Reduce the heat to medium and add the onion, garlic, pepper, olives, and red pepper flakes. Cook on medium heat for 4-5 minutes, just until the vegetables are translucent.
Add the vinegar and sugar and cook for 1 minute to allow the vinegar to reduce.
Return the eggplant to the pot and add the canned tomatoes, oregano, and water. Bring the liquid up to a boil then reduce the heat to a simmer. Simmer for 30 minutes, stirring occasionally, or until most of the liquid cooks out and the eggplant is falling apart.
As the sauce is cooking, bring a large pot of salted water to a boil and cook the pasta to al-dente according to the instructions on the packaging. Before draining the pasta, add three ladles’ full of pasta cooking water into the pot with the eggplant.
Drain the pasta through a colander, rinse with some cold water to cool it down, toss with a drizzle of olive oil so it doesn’t stick, and set aside.
Once the eggplant is done cooking, add the cooked pasta to the pot and stir so the pasta is evenly coated with the sauce.
Season to taste with salt and pepper and ladle the pasta into bowls. Top each bowl with a couple leaves of torn basil, a sprinkle of grated parmesan, and a drizzle of olive oil. Serve immediately.
Zero-waste tips
• If you have other fresh vegetables on hand that need used up, such as carrots, celery, zucchini, or fresh tomatoes, feel free to add them to the sauce.
• You could also use penne, spaghetti, macaroni, or any other pasta noodles you have on hand.