Pasta alla Caponata

I’m a carnivore, no doubt about it, but I like taking a break from meat 🐃🐖🐓 occasionally. Before I met David, I was eating at least one meal weekly without it. It’s actually extremely good to do this as it reduces saturated fat and inflammation.
 
Eating a “meatless” dish as a meal is giving love 💖 to your system! Yes, salads are a no brainer! It can be anything from Israeli, Fattoush, to Spinach Apple Salad. When it comes to others, there can be Gnudi, Samosas, Torta Pasqualina, Aloo Gobi, or this one… Pasta alla Caponata!
 
This Sicilian recipe is absolutely delicious! With sautéed eggplant cubes along with other vegetables 🧅, simmered in a rich tomato sauce and served over pasta, this is a satisfying meal to enjoy often! It’s simple and yet, so wonderful!
 
This Pasta alla Caponata featured recipe is about making a sort of warm eggplant 🍆 salad or a relish, if you prefer. I have my other Caponata recipe that I serve as a condiment along with crostini. Although both use similar ingredients, the recipes differ considerably.
 
After the eggplant is cubed and transferred to a colander, a generous amount of kosher salt 🧂 is sprinkled over which helps to draw out the moisture from them. It sits there for 30 minutes before rinsing under cold water. From here, it can be patted dry or, if you have time, let it drain for 20 minutes.
 
The rest goes pretty fast. The eggplant cubes are sautéed until just tender. In the video 🎥, I overdid it as I was distracted by my lovely husband, but 6 to 8 minutes is the most they should be cooked! The cubes are transferred to a bowl while the veggies are cooked in the same oil.
 
A true Sicilian recipe uses red wine vinegar to create a sweet and sour sauce when combined with sugar. I don’t! I use dry red wine 🍷 and raw sugar instead of granulated or honey. I like to cook until the red wine is almost evaporated while the Italians leave adding it at the end of cooking. I tried theirs but prefer my way!
 
One thing I don’t change is using passata di pomodoro 🍅 (tomato passata). It’s super easy to make from scratch. If you don’t have any on hand, here are the 3 best substitutes…
– dilute tomato purée with a little bit of water 💦 (2 cups purée with ½ cup water)
– a can of whole or crushed tomatoes and blend it until smooth
– mix 1 part tomato paste with 2 parts of water (250 g paste to 500 g water)
 
When it comes to the cheese 🧀, I use Grana Padano but Pecorino or Parmigiano-Reggiano are other options. Same for the pasta. In the video, I opted for rigatoni but ziti is another way to go. I also reserved some pasta water to thin out the sauce. I normally use only 2 tablespoons but adjust yours to your liking.
 
Hearty and so tasty, this Pasta alla Caponata is a great “meatless” recipe to make! It’s a colorful 🌈 and tasty meal that will keep you satisfied! This is a healthy Sicilian vegetable pasta recipe to enjoy anytime or when you want to take a little break from meat!
Bon Appétit! 🍽
 
Here are several more tasty pasta recipes for you to enjoy… 😀
– Pappardelle with Pancetta & Mushrooms
– Spaghetti Aglio e Olio
– Italian Stuffed Pasta Shells
– Creamy Shrimp Linguine
– Baked Ziti
– Pastitsio
– Frankie’s Macaroni Casserole
– Zucchini Pork Penne
– Italian Gnocchi Casserole
and for even more pasta recipes 🍝, click on this link… Recipe Category • Pasta & Pizza
 

 
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Pasta alla Caponata

Colorful and tasty, this Pasta alla Caponata is a healthy Sicilian vegetable pasta recipe to enjoy anytime!

4.74 from 15 votes

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Servings 4

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Passive Time 30 minutes mins

Ingredients

  

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• 1 large eggplant (about 1 lb.), washed, patted dry, and ends cut off
• 1 1/2 tbsp. kosher salt, or as needed
• 1/4 cup olive oil tips & tricks
• freshly ground mixed peppercorns, to taste
• 1 cup yellow onions, diced
• 1/2 cup red peppers, diced
• 1/2 cup celery, diced tips & tricks
• 1/2 tsp. ground Himalayan pink salt, or to taste
• 3 large cloves garlic, pressed
• 1/4 tsp. red pepper flakes, or to taste
• 1/4 cup dry red wine
• 1 jar (660 ml/23 oz.) Passata di Pomodoro
• 1 can (2.25 oz/64 g) sliced black olives, drained
• 1 tbsp. capers, rinsed and drained
• 1 tbsp. Italian seasoning see Recipe
• 1/2 tbsp. raw sugar
• 1/2 cup grated Grana Padano cheese, plus more for serving
• 8 oz. rigatoni or ziti, cooked and 1/4 cup pasta water reserved
• 1 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions

 

• Cube eggplant into ½-inch pieces and place in a colander; sprinkle salt.
• Leave for 30 minutes before rinsing well with cold water and, either, patting dry or let it drain for 20 minutes.
• In a large skillet over medium-high heat, add oil. When hot, add eggplant cubes and season with freshly ground mixed peppercorns. Sauté until they just start getting tender, about 7 to 8 minutes, stirring often.
• Using a slotted spoon, scoop up eggplant cubes to a bowl and set aside.
• Reduce heat to medium and add onion, red peppers, and celery; season with salt. Sauté veggies for 3 minutes or until they start to soften.
• Add garlic and red pepper flakes; sauté for 1 minute.
• Pour in red wine and cook until almost evaporated, about 2 minutes.
• Add passata sauce, black olives, capers, Italian seasoning, and raw sugar. Stir well and simmer gently for 5 minutes.
• Adjust seasoning before returning eggplant cubes; stir. Add cheese and mix well
• Add cooked rigatoni and if the sauce is too thick, add a couple tbsp. reserved pasta water or until desired consistency.
• Serve in warm bowls, sprinkle more cheese and garnish with fresh chopped parsley.

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