Pasta alla Caponata Recipe 🍆 • Sicilian Vegetable Dish 😍 - Episode1013

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.

Wash and pat dry the eggplant.

Cut off the green stem and bottom end of the eggplant and discard them.

Slice the eggplant lengthwise to about ½-inch thick, stack a couple, slice again to create sticks of ½-inch wide, and finally cut into cubes.

Transfer the eggplant cubes to a colander and sprinkle with kosher salt to draw out moisture; stir well and let sit for 30 minutes.

After 30 minutes, rinse the eggplant cubes with cold water to remove the salt and either pat dry or let drain in the colander for 20 minutes.

In a large skillet over medium-high heat, add a generous amount of olive oil.

When the oil starts sizzling, add the eggplant cubes and season with freshly ground mixed peppercorns; sauté until they just start getting tender, about 8 minutes, stirring often.

Using a slotted spoon, transfer the sautéed eggplant to a colander sitting in a bowl and set aside.

Reduce the heat to medium and leave about 2 to 3 tablespoons of oil in the skillet; add diced onions, red peppers, and celery, seasoning with ground sea salt; sauté for 3 minutes or until they start to soften.

Add pressed garlic and red pepper flakes to the vegetables and sauté for just one minute.

Pour in dry red wine and stir until it’s mostly evaporated, about 2 minutes.

Pour in the passata sauce, add sliced black olives, rinsed and drained capers, Italian seasoning, and raw sugar; mix well and let simmer gently for 5 minutes.

Taste and adjust seasoning if needed, then return the eggplant cubes to the skillet and stir until nicely incorporated.

Add 1/2 cup of Grana Padano cheese and blend it into the mixture.

Drop in the cooked rigatoni pasta, coating the noodles with the sauce; if the mixture is thick, add a splash of pasta water, about 2 tablespoons, to adjust consistency.

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

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens