Rigatoni and Caponata

Kathy W


Eggplant is not something I use very often. I found this recipe and just had to give it a try. I am so glad I did! It is delicious!

Although caponata usually calls for celery, this recipe uses zucchini instead.

pinch tips: Perfect Pasta Every Time





Stove Top



1 - 1 1/2 c
spicy tomato sauce i used my 5 spicy minute marinara sauce (see comments below for the link to it.)
1-2 Tbsp
olive oil
1 medium
onion, chopped
1-2 small
zucchini, quartered lengthwise and sliced in about 1/2" pieces
1 small
eggplant, about 1 pound (or use small japanese eggplants - 1 pound worth) cut into 3/4 inch cubes
2 Tbsp
tomato paste
2 Tbsp
warm water
1 Tbsp
red wine vinegar
1 tsp
1 Tbsp
capers, rinsed and drained
salt and pepper, to taste
1 lb
rigatoni pasta, cooked
2 Tbsp
or so, toasted pine nuts or slivered almonds, optional

Directions Step-By-Step

Mix together the tomato paste and warm water and set aside.
Bring a large pot of salted water to a boil.
While getting the water started and rigatoni cooking, warm the oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
Add the eggplant and zucchini and cook until the eggplant begins to soften, about 6-10 minutes.
Stir in the tomato sauce. Then add the tomato paste, vinegar, sugar and salt and pepper. Stir in capers. Reduce heat to low and keep warm while the rigatoni cooks.
Cook rigatoni according to package directions. Drain, place in large serving bowl, add sauce and toss to combine. Garnish with the nuts, if desired.

About this Recipe

Course/Dish: Pasta, Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Hashtags: #Eggplant, #zucchini