Sicilian Caponata Pasta with Olives and Capers

• 8 oz pasta (such as penne or rigatoni)
• 1 medium eggplant, diced
• 1/2 cup green olives, pitted and chopped
• 2 tbsp capers, rinsed
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 2 tbsp sugar
• 1 can (28 oz) crushed tomatoes
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Steps

1. 1 Cook pasta according to package directions; reserve 1/2 cup pasta water and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion, celery, and garlic, sauté until softened.
3. 3 Add eggplant and red bell pepper to the skillet, cooking until vegetables are tender.
4. 4 Stir in olives, capers, red wine vinegar, and sugar. Let it simmer for 5 minutes.
5. 5 Add crushed tomatoes to the skillet, bring to a gentle boil, then reduce heat and let it simmer for 10 minutes.
6. 6 Combine cooked pasta with the caponata sauce in the skillet, adding reserved pasta water as needed to reach desired consistency.
7. 7 Season with salt and pepper to taste, and cook for another 2-3 minutes.
8. 8 Garnish with fresh basil before serving.

Equipment

• Large skillet
• Pot for pasta
• Cutting board
• Chef's knife

Variations

• Add protein with grilled chicken or shrimp.
• Use cherry tomatoes instead of canned for a fresher taste in summer.

Substitutions

• If eggplant is not available, substitute with zucchini.
• For a lower-carb option, use zucchini noodles instead of traditional pasta.

Pairings

• A crisp Pinot Grigio complements the tangy flavors.
• A sprinkle of grated Parmesan cheese on top for extra richness.

Nutrition

Tips

• For a smoky flavor, roast the eggplant before dicing and adding to the skillet.
• Feel free to use a mix of green and black olives for a more complex flavor profile.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or olive oil.

Serving Suggestions

• Serve with a simple green salad and crusty bread.
• Pair with a chilled white wine for a refreshing contrast.

FAQ