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Eggplant Caponata Pasta
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Tangy eggplant caponata pasta sauce - easy, meatless dinner.
Ingredients:
  • 2 medium eggplants (1 1/2 to 2 pounds total)
  • 1/2 red onion, cut into 1-inch pieces
  • 4 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 1 stalk celery, finely chopped
  • 1 28-ounce can whole tomatoes (I like an imported variety like San Marzano )
  • 1/2 cup golden raisins
  • 1/4 cup red wine vinegar, or more to taste
  • 2 tablespoons capers
  • 1/4 teaspoon sugar
  • 3/4 pound pasta shells, orecchiette, or any other curly pasta shape
  • 1/2 cup fresh Parmesan, grated
  • 1/2 cup mixed green and black olives, pitted and coarsely chopped
  • 1/4 cup fresh parsley, chopped
Instructions:
  • Prepare the eggplant: Preheat the broiler with a rack positioned 10 inches below. Trim and cut the eggplant into 1-inch pieces. Toss the eggplant and onion in a bowl with salt, pepper, and 2 tablespoons of olive oil.
  • Place the eggplant and onions on a rimmed baking sheet and broil for 5 to 6 minutes, flipping halfway through, until the edges of the eggplant start to char.
  • Roast the eggplant and onion at 450F in the center of the oven for 20 minutes, flipping occasionally, until tender.
  • For the tomato sauce, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sauté the garlic and celery for 1 minute. Crush whole tomatoes in a bowl until bite-sized, then add to the pot along with the roasted eggplant. Bring to a boil, reduce heat, cover, and simmer for 5 minutes.
  • Mix the raisins, vinegar, capers, and sugar into the sauce. Cook for 5 more minutes until the eggplant is very tender. Adjust seasoning with more salt and vinegar to taste.
  • Cook the pasta: Boil a large pot of salted water. Add the pasta and cook for 8 minutes until al dente. Before draining, reserve 1 cup of pasta water. Drain the pasta and return it to the pot. Toss with olive oil gently.
  • Pour the flavorful eggplant sauce over the cooked pasta and incorporate 1/2 cup of the reserved pasta cooking water. Gently heat the mixture while stirring until the sauce evenly coats the pasta. Adjust the consistency by adding more cooking water as needed to achieve a delightful saucy texture. Finally, taste and season with salt and vinegar to your preference.
  • To plate the dish, distribute the pasta and sauce evenly among 4 shallow bowls. Top with a generous sprinkle of Parmesan, olives, and fresh parsley.

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