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
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

How to Make Rigatoni and Caponata


  • 1Mix together the tomato paste and warm water and set aside.
  • 2Bring a large pot of salted water to a boil.
  • 3While 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.
  • 4Add the eggplant and zucchini and cook until the eggplant begins to soften, about 6-10 minutes.
  • 5Stir 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.
  • 6Cook rigatoni according to package directions. Drain, place in large serving bowl, add sauce and toss to combine. Garnish with the nuts, if desired.

Printable Recipe Card

About Rigatoni and Caponata

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