pasta alla caponata

Name: Pasta Alla Caponata
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large eggplant, washed, patted dry, and ends cut off (about 1 lb.); 1 1/2 tablespoon(s) Kosher salt, or as needed; 1/4 cup(s) olive oil; freshly ground mixed peppercorns, to taste; 1 cup(s) yellow onions, diced; 1/2 cup(s) red peppers, diced; 1/2 cup(s) celery, diced; 1/2 teaspoon(s) ground Himalayan pink salt, or to taste; 3 clove(s) garlic (large), pressed; 1/4 teaspoon(s) red pepper flakes, or to taste; 1/4 cup(s) dry red wine; 1 jar(s) passata di pomodoro (660 ml/23 oz.); 1 can(s) sliced black olives, drained (2.25 oz/64 g); 1 tablespoon(s) capers, rinsed and drained; 1 tablespoon(s) Italian seasoning; 1/2 tablespoon(s) raw sugar; 1/2 cup(s) grated Grana Padano cheese, plus more for serving; 8 ounce(s) rigatoni or ziti, cooked; 1/4 cup(s) reserved pasta water; 1 tablespoon(s) fresh chopped parsley, for garnish

4 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Jan 28, 2026

Colorful and tasty, this is a healthy Sicilian vegetable pasta recipe to enjoy anytime!

Rate

prep time 20 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 large eggplant, washed, patted dry, and ends cut off (about 1 lb.)
1 1/2 tablespoons Kosher salt, or as needed
1/4 cup olive oil
freshly ground mixed peppercorns, to taste
1 cup yellow onions, diced
1/2 cup red peppers, diced
1/2 cup celery, diced
1/2 teaspoon ground Himalayan pink salt, or to taste
3 cloves garlic (large), pressed
1/4 teaspoon red pepper flakes, or to taste
1/4 cup dry red wine
1 jar passata di pomodoro (660 ml/23 oz.)
1 can sliced black olives, drained (2.25 oz/64 g)
1 tablespoon capers, rinsed and drained
1 tablespoon Italian seasoning
1/2 tablespoon raw sugar
1/2 cup grated Grana Padano cheese, plus more for serving
8 ounces rigatoni or ziti, cooked
1/4 cup reserved pasta water
1 tablespoon fresh chopped parsley, for garnish

How To Make pasta alla caponata

Step 1

Cube eggplant into 1/2-inch pieces and place in a colander; sprinkle salt.

Step 2

Leave for 30 minutes before rinsing well with cold water and either patting dry or letting it drain for 20 minutes.
Step 3

In a large skillet over medium-high heat, add oil. When hot, add eggplant cubes and season with freshly ground mixed peppercorns. Sauté until they just start getting tender, about 7 to 8 minutes, stirring often.
Step 4

Using a slotted spoon, scoop up eggplant cubes to a bowl and set aside.
Step 5

Reduce heat to medium and add onion, red peppers, and celery; season with salt. Sauté veggies for 3 minutes or until they start to soften.
Step 6

Add garlic and red pepper flakes; sauté for 1 minute.
Step 7

Pour in red wine and cook until almost evaporated, about 2 minutes.
Step 8

Add passata sauce, black olives, capers, Italian seasoning, and raw sugar. Stir well and simmer gently for 5 minutes.
Step 9

Adjust seasoning before returning eggplant cubes; stir. Add cheese and mix well
Step 10

Add cooked rigatoni and if the sauce is too thick, add a couple tbsp. reserved pasta water or until desired consistency.
Step 11

Serve in warm bowls, sprinkle more cheese and garnish with fresh chopped parsley.
Step 12

To view this tasty, meatless recipe on YouTube, click on this link ➡ https://youtu.be/TYYupBkeoaY
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes