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Pasta alla Caponata
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4.74 from 15 votes

Pasta alla Caponata

Colorful and tasty, this Pasta alla Caponata is a healthy Sicilian vegetable pasta recipe to enjoy anytime!
Prep Time20 minutes
Cook Time25 minutes
Passive Time30 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: Italian
Keyword Comfort Food, Elegant Cuisine, Healthy, Meatless, Pasta, Vegan & Vegetarian, Vegetables

Ingredients

  • 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.