Pasta Caponata

  • 14 small Campari tomatoes, each about 2 inches in diameter
  • 4 garlic cloves, sliced
  • 5 tablespoons olive oil, divided
  • 1 large eggplant, cut into1/2-inch cubes
  • 1 large onion, diced
  • 1  16-ounce box rigatoni pasta
  • 1/2 cup pitted black and green olives
  • 2 tablespoons capers
  • 2 tablespoons torn basil leaves
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon crushed red pepper
  • Grated Parmesan or Pecorino cheese


Preheat oven to 375°F. Cut each tomato in half; place on parchment paper on cookie sheet. Top with garlic slices; drizzle with 1 tablespoon olive oil. Bake 45 minutes.

Meanwhile, in 12-inch skillet over medium heat, in 3 tablespoons olive oil, cook eggplant, about 8 minutes, stirring frequently until lightly browned and tender. Remove to bowl. In same skillet over medium heat, in 1 tablespoon remaining olive oil, cook onion about 5 minutes until tender. Remove to bowl with eggplant.

Heat large pot of sated water to boiling. Add pasta; cook until al dente, as package directs. Drain pasta; return to pot. Stir in cooked tomatoes with their liquid, eggplant-onion mixture, olives, capers, basil, vinegar, salt and crushed red pepper. Stir to mix well. Serve with grated cheese if desired. Serve warm or can be served cold later.

Serves 4

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