Pasta Salad with Sicilian Eggplant Caponata
Think pasta salad, but make it Italian grandma-approved. This dish takes the iconic Sicilian eggplant caponata—sweet, tangy, and loaded with Mediterranean flavors—and turns it into a fresh and hearty pasta salad that you can enjoy warm or cold.
Equipment
- Large pot
- Skillet
- Mixing bowl
- Cutting board
- Knife
- Colander
Ingredients
- 12 ounces dry rigatoni pasta
- 1 ½ pounds 24 ounces eggplant, diced into ½-inch cubes
- 3 Roma tomatoes blanched, peeled, and chopped
- 2 medium onions thinly sliced
- 24 black olives pitted and sliced (Kalamata recommended)
- 1 tablespoon capers rinsed
- 1 tablespoon pine nuts toasted, optional
- 6 fresh basil leaves torn, plus extra for garnish
- 5 tablespoons olive oil
- 2 tablespoons red wine vinegar or balsamic vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Prep the Vegetables: Wash the eggplants and dice them into ½-inch cubes. Bring a pot of water to a boil, blanch the tomatoes for two minutes, then peel, deseed, and chop them into small pieces.1 ½ pounds 24 ounces eggplant, diced into ½-inch cubes, 3 Roma tomatoes
- Sauté the Eggplant: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant, season with a pinch of salt, and cook for about 10 minutes, stirring often, until golden and tender. Remove from heat and set aside.5 tablespoons olive oil, Salt
- Cook the Onion and Tomatoes: In another pan, heat 2 tablespoons of olive oil over medium-low heat. Add the sliced onions and cook for five minutes until soft. Stir in the chopped tomatoes and cook for another five minutes.2 medium onions
- Add the Flavor: Mix in the capers, olives, and toasted pine nuts. Stir well, then add the cooked eggplant and torn basil leaves. Pour in the vinegar and cook over high heat for about 3 minutes, stirring occasionally, until the liquid evaporates. Remove from heat and let it rest.24 black olives, 1 tablespoon capers, 1 tablespoon pine nuts, 6 fresh basil leaves, 2 tablespoons red wine vinegar or balsamic vinegar
- Cook the Pasta: Boil the rigatoni in a large pot of salted water according to the package instructions until al dente. Drain, transfer to a large bowl, and toss with a drizzle of olive oil and a sprinkle of black pepper.12 ounces dry rigatoni pasta, Black pepper
- Assemble the Salad: Mix the warm caponata with the pasta, tossing gently to combine. Let it rest for at least 5 minutes to absorb flavors. Garnish with extra basil.
- Serve and Enjoy: Serve warm or let it cool in the fridge for a refreshing cold pasta salad. Store leftovers in an airtight container in the refrigerator for up to 2 days.