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.


★★★★★ 1 vote

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  • 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

How to Make Rigatoni and Caponata


  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.

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About Rigatoni and Caponata

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

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