Name: Rigatoni with Caponata
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: medium eggplant, cut into large dice; 1/4 cup (60 ml) olive oil; 2 celery stalks, cut into large dice; 1 red onion, cut into large dice; 4 garlic cloves, chopped; 2 tbsp (30 ml) tomato paste; 1/4 tsp red pepper flakes; 5 plum tomatoes, seeded and cut into large dice; 1/4 cup (45 g) pitted kalamata olives, halved; 2 tbsp raisins; 2 tbsp capers; 3/4 lb (340 g) rigatoni; 3 tbsp (45 ml) red wine vinegar; Basil leaves, torn, for serving; Fresh Parmesan cheese, finely grated, for serving

Preparation

- In a pot over medium-high heat, brown the eggplant in 2 tbsp (30 ml) of the oil for 5 minutes. Set aside on a plate.
- In the same pot, soften the celery and onion in the remaining oil for 5 minutes. Season lightly with salt. Add the garlic, tomato paste and red pepper flakes. Cook for 1 minute while stirring. Return the eggplant to the pot. Add the tomatoes, olives, raisins and capers. Mix well. Bring to a boil. Simmer for 15 to 20 minutes or until the vegetables have broken down and the sauce has thickened. Season generously with pepper.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain.
- Add the vinegar to the caponata and mix well. Adjust the seasoning. Add the pasta and mix well to coat in the sauce.
- Serve the pasta in a large serving dish or in shallow bowls. Sprinkle with basil leaves and Parmesan. Serve hot or at room temperature.

Rigatoni with Caponata

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Ingredients

Preparation

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