Eggplant Caponata Pasta
Eggplant Caponata Pasta is a rich, tangy pasta that will leave you wanting seconds.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 8 +
- 3 Tbsp olive oil $0.33
- 1 med. yellow onion $0.54
- 4 cloves garlic $0.16
- 1 medium eggplant $3.49
- 1 medium yellow bell pepper $1.75
- 1 medium green bell pepper $0.99
- 15 oz can fire roasted tomatoes $1.04
- 3 oz tomato paste $0.25
- 1/4 cup red wine vinegar $0.16
- 2 Tbsp sugar $0.02
- 1/4 cup water $0.00
- 1/2 Tbsp dried basil $0.07
- 1 Tbsp capers, optional $0.33
- 1/4 tsp crushed red pepper $0.02
- 1/4 bunch fresh parsley $0.22
- 15 oz pasta $1.98
- to taste salt and pepper $0.05
Dice the onion and mince the garlic. Place them in a large pot with 3 Tbsp of olive oil and cook over medium heat until softened (about 5 minutes).
While the onion and garlic are cooking, wash the eggplant and cut into 1/2 to 3/4 inch cubes. Add the eggplant cubes to the pot with the onion and garlic and continue cooking. Add a pinch of salt to help the moisture come out of the eggplant.
Wash and dice the yellow bell pepper and green bell pepper. Add to the pot with the other vegetables and continue cooking until all of the vegetables have begun to soften (5-10 minutes).
Add the fire roasted tomatoes, tomato paste, vinegar, sugar, water, basil, crushed red pepper and capers to the pot. Give everything a good stir. Taste the mixture and add more salt and pepper as needed (I added about 1/2 tsp of salt). Let the mixture simmer over low heat for about 15 minutes to further break down the vegetables.
While the mixture simmers, cook the pasta according to the directions on the box (boil for 7-10 minutes). Drain the cooked pasta in a colander.
Roughly chop about 1/4 bunch of parsley. When the caponata is finished cooking, turn off the heat and stir in the fresh parsley. Add the cooked pasta and stir to combine. Serve hot.