Real Recipes From Real Home Cooks ®

rigatoni and caponata

(1 rating)
Recipe by
Kathy W
New Carlisle, OH

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 rating)
yield 4 serving(s)
method Stove Top

Ingredients For rigatoni and caponata

  • 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 md
    onion, chopped
  • 1-2 sm
    zucchini, quartered lengthwise and sliced in about 1/2" pieces
  • 1 sm
    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.