🍆 Caponata Pasta (Sicilian-Inspired)
Servings: 4
Time: 35–40 minutes
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Ingredients:
For the caponata:
• 1 large eggplant (about 1 lb / 450g), cut into small cubes
• 1 tsp salt (for sweating the eggplant)
• 1 small onion, finely chopped
• 2–3 garlic cloves, minced
• 1 celery stalk, chopped
• 1 red bell pepper, diced (optional but traditional in some variations)
• 2–3 tbsp olive oil (plus more for roasting or sautéing)
• 2 tbsp tomato paste
• 1 (14 oz / 400g) can crushed tomatoes or diced tomatoes
• 2 tbsp capers (drained)
• ¼ cup green or black olives, chopped
• 1½ tbsp red wine vinegar or white wine vinegar
• 1 tsp sugar (adjust to taste)
• Salt & pepper to taste
• Fresh parsley or basil for garnish
For the pasta:
• 12 oz (340g) short pasta like rigatoni, penne, or orecchiette
• Salt (for pasta water)
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Instructions:
1. Prep the eggplant (optional but recommended):
• Toss cubed eggplant with 1 tsp salt in a colander. Let sit for 20–30 minutes to draw out bitterness.
• Rinse and pat dry with paper towels.
2. Cook the pasta:
• Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water, then drain.
3. Make the caponata:
• In a large pan, heat 2–3 tbsp olive oil. Sauté the eggplant until golden and tender (about 10–12 minutes). You may need to do this in batches. Remove and set aside.
• In the same pan, add more olive oil if needed. Sauté onion, garlic, celery, and red bell pepper (if using) until softened (5–6 minutes).
• Stir in tomato paste, cook 1 minute, then add crushed tomatoes.
• Add back the cooked eggplant, plus capers, olives, vinegar, sugar, salt, and pepper.
• Simmer gently for 10–15 minutes, stirring occasionally. Adjust seasoning and balance (add more vinegar or sugar to taste).
4. Combine:
• Toss cooked pasta with the caponata sauce. Add a splash of reserved pasta water to loosen if needed.
• Garnish with fresh herbs and a drizzle of olive oil.
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Optional Additions:
• Toasted pine nuts or raisins (for a sweet contrast, typical in Sicilian versions)
• A sprinkle of ricotta salata, Pecorino, or Parmesan
• Chili flakes if you like a spicy edge
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