Recipe by Marcelle Bienvenu
Eggplant Caponata combines tender eggplant, olives, capers, tomatoes, and pine nuts in a sweet-and-savory Sicilian-inspired pasta dish.
Eggplant Caponata
Makes about 12 servings
Ingredients
- 2 large eggplants, cut into 1-inch cubes
- 1 tablespoon salt, plus more to taste
- 1 cup olive oil, divided
- 2 cups chopped onions
- 2 cloves garlic, mashed
- 1 (24-ounce) can Italian plum tomatoes, drained and coarsely chopped
- 1½ cups chopped celery
- 1 (12-ounce) can pitted black olives or pitted kalamata olives, drained
- 1½ cups drained Italian olive salad (about 12 ounces)
- ¼ cup drained capers
- ½ cup toasted pine nuts
- ¼ cup red wine vinegar
- 2 tablespoons sugar or honey
- Ground black pepper and cayenne, to taste
- 1 pound penne pasta, cooked according to package directions
- Freshly grated Parmesan cheese, to serve
Instructions
- Sprinkle the eggplant with salt and let stand in a colander for 20 to 30 minutes. Rinse with cool water, and pat dry.
- Heat ¾ cup of olive oil over medium heat in a large heavy pot. Add the eggplant, and cook, stirring often, until it is soft and tender, about 20 minutes. Remove the eggplant from the pot with a slotted spoon.
- Add remaining ¼ cup olive oil to pot over medium heat. Add the onions and garlic, and cook, stirring often, for 3 to 4 minutes or until wilted. Add the tomatoes, celery, and black olives. Cook for about 15 minutes, stirring frequently, or until the celery is tender. Add the Italian olive salad and return the eggplant to the pot. Add the capers and pine nuts.
- In a small saucepan over medium heat, combine the vinegar and sugar, and stir until the sugar dissolves. Pour over the eggplant mixture. Season to taste with salt, black pepper, and cayenne. Toss with pasta and serve with Parmesan cheese.
