Rigatoni and Caponata

Kathy W

By
@Kattyw

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.


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Comments:

Serves:

4

Method:

Stove Top

Ingredients

SAUCE

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
sugar
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

1
Mix together the tomato paste and warm water and set aside.
2
Bring a large pot of salted water to a boil.
3
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.
4
Add the eggplant and zucchini and cook until the eggplant begins to soften, about 6-10 minutes.
5
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.
6
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