Eggplant Caponata Pasta Recipe
Description:
Eggplant Caponata Pasta is a hearty, Sicilian-inspired vegetarian pasta dish combining the sweet-and-sour flavors of traditional caponata with al dente pasta. The dish features tender eggplant, tangy tomatoes, briny olives, capers, and a touch of vinegar, creating a rich, flavorful sauce that clings to every bite of pasta. It’s comforting, healthy, and bursting with Mediterranean flavors.
Time Required:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutesl
Servings: 4
Ingredients:
1 medium eggplant, diced (~3 cups)
2 tablespoons olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
1 can (400g) diced tomatoes or 4 fresh tomatoes, chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar or balsamic vinegar
1 tablespoon capers, rinsed
10–12 green or black olives, pitted and chopped
1 teaspoon sugar (optional, for balance)
Salt & black pepper, to taste
Fresh basil or parsley, chopped
250–300g pasta (penne, rigatoni, or spaghetti)
Optional garnish: grated Parmesan or vegan cheese
Instructions:
Prepare the eggplant:
Salt the diced eggplant and let sit in a colander for 10–15 minutes to draw out bitterness. Rinse and pat dry.
Cook pasta:
In a large pot of salted water, cook pasta until al dente. Drain and reserve ½ cup pasta water.
Sauté eggplant:
In a large skillet or saucepan, heat olive oil over medium-high heat. Add eggplant and cook for 8–10 minutes, stirring occasionally, until golden and soft. Remove and set aside.
Cook aromatics:
In the same skillet, add a little more oil if needed. Sauté onion for 4–5 minutes until softened, then add garlic and cook for 30 seconds.
Make the caponata:
Add tomato paste, canned tomatoes, olives, capers, vinegar, sugar, and cooked eggplant. Simmer for 10–12 minutes, stirring occasionally. Add reserved pasta water as needed for consistency.
Combine with pasta:
Toss in the cooked pasta. Stir well to coat in sauce. Taste and adjust seasoning with salt, pepper, or more vinegar if needed.
Serve:
Garnish with fresh basil or parsley and grated cheese if using. Serve warm.
Nutritional Information (Per Serving – Approximate):
Nutrient Amount
Calories 410 kcal
Protein 10g
Carbohydrates 55g
Fiber 7g
Sugars 9g
Fat 17g
Saturated Fat 2g
Sodium 520mg
Potassium 700mg
Vitamin A 10% DV
Vitamin C 25% DV
Iron 15% DV
Note: Nutritional values may vary based on exact ingredients used and portion sizes.
Q&A:
Q: Can I make this dish ahead of time?
A: Yes! Caponata pasta tastes even better the next day as the flavors meld. Reheat gently on the stove with a splash of water or olive oil.
Q: Can I freeze Eggplant Caponata Pasta?
A: The sauce can be frozen for up to 2 months. For best results, cook fresh pasta when serving.
Q: What type of pasta works best?
A: Short pasta like penne or rigatoni works great to catch the chunky sauce, but spaghetti also pairs nicely.
Q: Can I add protein to this dish?
A: Yes! You can add chickpeas, grilled chicken, or tofu for extra protein.
Q: Is this dish vegan?
A: Yes, the base recipe is vegan. Avoid cheese or use a plant-based alternative.