Sicilian Eggplant Caponata Rigatoni
Sicilian Eggplant Caponata Rigatoni combines a classic Sicilian eggplant caponata with hearty rigatoni for a rustic and satisfying pasta dish. Tender eggplant, tomatoes, olives, capers, and fresh basil simmer together in a rich sweet-and-tangy sauce before being tossed with pasta. It’s a delicious way to use summer produce and transforms a traditional caponata into a complete meatless meal.
Ingredients
- 12 0 z. rigatoni Pasta
- 1 medium eggplant cut into medium dice
- 2 Tbsp. olive oil
- 1 cup chopped onions
- 1 tbsp. minced garlic
- 4 cups chopped tomatoes
- 3 cup my easy marinara sauce
- 1 cup pasta water
- 1 cup chopped celery
- 1/2 cup red wine vinegar
- 2 Tbsp. sugar
- 2 Tbsp. capers
- 1 cup pitted and sliced green olives
- 1/2 cup pine nuts
- 1/2 cup torn basil leaves
- salt and pepper to taste
- 1/2 cup grated parmesan cheese for serving
Instructions
- In boiling salted water cook your pasta al dente
- In a large saute pan over medium high heat in the olive oil saute the onion and garlic until soft and translucent
- Add the tomatoes and eggplant and cook until the tomatoes burst and the eggplant is tender.
- mix the sugar with the vinegar and add to the eggplant mixture along with the capers, olives. pine nuts and marinara sauce let it simmer for 20-25 minutes.
- Toss the rigatoni in this delicious vegetarian eggplant , top with grated parmesan and shredded basil.