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Pasta alla Caponata Recipe (Sicilian Eggplant Pasta Salad)
Pasta alla Caponata is a flavorful Sicilian-inspired pasta salad made with eggplant, bell peppers, tomatoes, olives, capers, celery, onion, vinegar, sugar, and fresh basil. It has the same sweet and sour flavor of traditional caponata, but in a lighter and easier version, perfect for dressing pasta.
Ingredients
- 340 g fusilli or another short pasta - 12 oz
- 1 medium eggplant - diced
- 1 medium red bell pepper - cut into strips
- 1 medium yellow bell pepper - cut into strips
- 3 medium ripe tomatoes - peeled, seeded, and cut into strips
- 2 stalks celery - thinly sliced
- 1 small white onion - thinly sliced
- 1 clove garlic - peeled and left whole
- 50 g pitted black olives - ⅓ cup, sliced
- 50 g pitted green olives - ⅓ cup, sliced
- 1 tablespoon capers in vinegar - rinsed or soaked briefly in cold water
- 70 ml extra virgin olive oil - ⅓ cup, plus more for dressing
- 20 ml white wine vinegar - 1 ½ tablespoons
- 20 g granulated sugar - 1 ½ tablespoons
- 10 leaves fresh basil - chopped
- salt - to taste
Instructions
- BEFORE YOU START - Wash and dry the eggplant, then cut it into small cubes. Place the cubes in a bowl with cold water and a little salt. Let them soak for about 30 minutes. After this time, rinse the eggplant well and pat it dry with a clean kitchen towel or paper towels. This step helps remove any bitterness and keeps the eggplant from absorbing too much oil while cooking.
- Pour the extra virgin olive oil into a large pan. Add the whole garlic clove, the sliced onion, and the chopped celery. Sauté over low heat for a few minutes, until the onion becomes soft and fragrant. Remove the garlic as soon as it turns lightly golden, making sure it does not burn.
- Add the well-dried eggplant cubes and the bell pepper strips to the pan. Stir well, cover with a lid, and cook over low heat for about 20 minutes, stirring from time to time. The vegetables should become tender but not fall apart.
- After 20 minutes of cooking, add the sliced olives and drained capers.
- Stir, then increase the heat and pour in the white wine vinegar. Let it evaporate for a couple of minutes.
- Add the sugar and mix well. This creates the typical sweet and sour flavor of caponata. Taste and adjust with a little more vinegar or sugar if you prefer a stronger agrodolce flavor.
- Add the tomatoes - peeled, seeded, and cut into strips - and stir gently. Cook over low heat for about 15 to 20 minutes, or until the vegetables are tender and the excess liquid has evaporated.
- Finally, add the chopped fresh basil and season with salt to taste.
- The caponata-style vegetable sauce is ready. Transfer it to a large bowl and let it cool first at room temperature, then in the refrigerator. For the best flavor, let it rest for at least 1 hour before adding the pasta.
- Bring a large pot of salted water to a boil. Cook the fusilli until al dente, following the time on the package.
- Drain the pasta and transfer it to a large bowl. Drizzle with a little extra virgin olive oil and mix well, so the pasta does not stick together. Let it cool for a few minutes.
- Add the cold or room-temperature caponata sauce to the pasta and mix gently until well combined.
- Cover and refrigerate until ready to serve. Before serving, let the Pasta alla Caponata sit at room temperature for about 10 to 15 minutes, then add a final drizzle of extra virgin olive oil if needed.
Nutrition
Serving: 100gCalories: 589kcalCarbohydrates: 87gProtein: 14gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 478mgPotassium: 906mgFiber: 10gSugar: 18gVitamin A: 2915IUVitamin C: 95mgCalcium: 74mgIron: 2mg
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