Pasta Alla Caponata | Sicilian Vegetable Pasta | Food Wishes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more affordable.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Kalamata olives offer a richer flavor while black olives are usually less expensive.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is a budget-friendly option.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave syrup is often cheaper.

Trim the green part off the top of the eggplants.

Peel half the skin off the eggplants.

Cut the eggplants into thick slices about 1/2 inch thick.

Slice the eggplant slices into strips and then into cubes, aiming for uniform pieces.

Transfer the cubed eggplant into a large bowl and sprinkle with 1 tablespoon of kosher salt, tossing to coat.

Let the salted eggplant sit for about 20 minutes, tossing occasionally to help draw out moisture.

Transfer the eggplant to a strainer and rinse quickly in cold water, then let drain.

In a pan, heat a generous amount of olive oil over medium heat and add 2 peeled cloves of garlic, lightly crushed.

Sizzle the garlic in the oil for about 30-45 seconds to flavor the oil, then remove and reserve the garlic.

Increase the heat to high and add the drained eggplant to the pan, cooking for about 5-6 minutes until it starts to caramelize and soften.

Pat and press the eggplant down for maximum surface contact with the pan while cooking.

Transfer the cooked eggplant back into the strainer set over a bowl and return the pan to the heat.

Pour in some of the garlic-scented olive oil and set the heat to medium-high.

Add chopped onion, bell pepper, and celery to the pan with a generous pinch of salt, cooking until the onions turn translucent and the vegetables are tender, observing as you go.

Add pine nuts, a pinch of chili flakes, and capers to the pan, along with the reserved garlic if desired, and toss to combine, cooking for about 1 minute.

Add 1 spoon of sugar and 2 tablespoons of red wine vinegar to the pan, cooking for about 1 minute.

Return the eggplant to the pan and continue cooking until the eggplant reaches your desired tenderness.

Add 2 cups of tomato to the mixture, washing out the container with a little water to get every last bit, and stir to combine.

Let the sauce cook for about 3 minutes until the vegetables are just about perfect, testing for texture and taste.

Adjust seasoning with additional salt if necessary, knowing it will mix in with the pasta later.

Cook mezzy rigatoni pasta to your liking, then transfer it into the sauce using a spider strainer, turning the heat to low.

Add a ladle or two of pasta water to adjust the moisture level of the sauce, stirring to combine.

Tear in 6-7 fresh basil leaves to the sauce, avoiding cutting to prevent browning.

Turn off the heat and give the sauce one last stir and taste test.

Plate the pasta in a shallow bowl and finish with a grating of pecorino cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens