Cook what you grow
Sicilian Caponata Pasta
Sicily's sweet-and-sour eggplant stew (fried eggplant, celery, olives, and capers in a tangy tomato agrodolce) tossed with rigatoni.
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Ingredients
serves 4From the garden
- 2 medium eggplants, cut into 1-inch cubes
- 1 medium yellow onion, diced
- 3 medium ripe tomatoes, cored and chopped
- ¼ cup fresh basil leaves, torn
From the pantry
- 3 stalks celery, sliced
- ½ cup green olives, pitted and roughly chopped
- 2 tbsp capers, drained
- 3 tbsp red wine vinegar
- 1 tbsp sugar
- ⅓ cup olive oil · divided
- 12 oz rigatoni or penne
- ¼ cup grated parmesan (optional) · not traditional with caponata, but good
- salt · to taste
- black pepper