When it comes to comfort food, Italian cuisine knows how to steal the show. This Eggplant Caponata Pasta, with its rich flavors and tantalizing aromas, is a delightful representation of Italian comfort on a plate. It’s versatile, perfect for any season, and adds a burst of flavors that make every bite a pure joy.
Contents
A Brief History of Caponata
Originating from Sicily, caponata has a history as rich as its taste. Traditionally, it was a sweet and sour eggplant dish, showcasing the island’s produce. Over time, various versions emerged, and the incorporation of pasta elevated it to a whole new level of culinary delight.
Ingredients to cook Eggplant Caponata Pasta
- 500 g penne rigate or other short pasta (pasta screws, shells, etc.)
- 3 pcs. of eggplants cut into 2 cm cubes
- 700 g ripe tomatoes, grated without seeds
- 3 tbsp. 2 tbsp capers, rinsed and well drained
- 1 pc. dried onion cut into dice
- 1 garlic tooth, mashed
- 100 ml olive oil and a little more for the eggplants
- 50 ml apple cider vinegar
- 1 tsp sweet paprika
- 2 tbsp. finely chopped parsley, just the leaves
- 2 tbsp. petimezi or 1 tsp. sugar
- salt
- pepper
For the sprinkling:
50 g pecorino cheese (from Amphilochia) or Parmesan
This Eggplant Caponata Pasta dish comes alive with a symphony of ingredients, each playing a crucial role in its rich flavors. The star of the show? The humble eggplant—three of them, precisely cut into 2 cm cubes, roasting in the oven until they achieve that perfect golden-brown color. Then, there’s the vibrant trio of 700 grams of ripe, juicy tomatoes, grated meticulously to ensure a smooth sauce without seeds.
Complementing these main players are the supporting cast: the savory capers, which at 2 tablespoons, offer a tangy punch after being rinsed and well-drained. The aromatics—1 dried onion diced finely and 1 mashed garlic tooth—add depth and fragrance as they sauté in 100 ml of olive oil, infusing the dish with their flavors.
Balancing the sweet and sour notes are 50 ml of apple cider vinegar and either 2 tablespoons of petimezi or 1 teaspoon of sugar, bringing harmony to the tangy tomatoes and earthy eggplants. A teaspoon of sweet paprika adds a subtle, smoky hint, while 2 tablespoons of finely chopped parsley, just the leaves, contribute a fresh, herbal essence.
A pinch of salt and a sprinkle of pepper elevate the flavors, ensuring a perfect balance in every bite. And finally, for that crowning touch, 50 grams of pecorino Amphilochia cheese, grated and ready to delicately grace the finished dish.
The magic of this dish lies in its simple yet flavorful ingredients. Ripe tomatoes, eggplants, capers, and a hint of garlic and onion come together in harmony. The sweet paprika adds a subtle kick while the apple cider vinegar and petimezi (or sugar) create a delicate balance of flavors. Don’t forget the finishing touch of pecorino Amphilochia—a sprinkle of this cheese takes it to another level.
How to cook Eggplant Caponata Pasta with Capers
Crafting the Perfect Eggplant Caponata Pasta
As the oven preheats to 180°C (356°F) on the resistance, prepare the eggplants for their transformation by laying them out on a non-stick paper-lined tray, drizzling them with a touch of olive oil to prevent any unwanted charring. Twenty minutes later, when they emerge perfectly golden, set them aside—these crispy delights will soon join the flavorful medley.
While the eggplants bake, in a sauté pan, let the olive oil heat gently before adding the diced onion and mashed garlic. In just three minutes, they’ll turn into a fragrant golden base, infusing the oil with their essence.
Meanwhile, as the aromas fill the kitchen, let a pot of water come to a rolling boil, generously seasoned with salt. Into this pot, add 500 grams of penne rigate (or your preferred short pasta), allowing it to dance in the water until it reaches that ideal al dente texture.
As the pasta works its magic, introduce the tomatoes, vinegar, petimezi (or sugar), sweet paprika, salt, and pepper to the sauté pan. Let this flavorful concoction simmer for about 10 minutes until the sauce thickens just right—a testament to the imminent perfection of your dish.
Now, it’s time for the grand assembly! Add the capers, roasted eggplants, and parsley to the simmering sauce, gently stirring it all together with a wooden spoon, letting the flavors intermingle and create an aromatic symphony.
Once the pasta reaches its ideal state of al dente, using a slotted spoon, transfer it directly into the sauce, ensuring to bring along some of the pasta water. Stir, allowing the pasta and sauce to meld and thicken for a few more minutes—a crucial step for the flavors to fully harmonize.
Experience the Aromas and Flavors
As the final dish comes together, brace yourself for a tantalizing olfactory experience—the mingling scents of roasted eggplants, tangy tomatoes, and savory capers will enchant your senses. When you take that first forkful, the marriage of textures—the tender pasta, the crispy eggplants, and the flavorful sauce—will leave your taste buds in pure delight.
Serving Your Eggplant Caponata Pasta
Plate your masterpiece generously, letting the aroma fill the room. Sprinkle it delicately with grated Amfilochia cheese—a touch that adds a sharp, savory note. Pair it with a glass of white or rosé wine to elevate the dining experience, celebrating the marriage of flavors in this Italian delight.
In Conclusion: A Culinary Journey
Cooking this Eggplant Caponata Pasta isn’t just about making a meal; it’s about embarking on a culinary journey. From the rich history of caponata to the harmonious blend of flavors on your plate, every step is an experience in itself. It’s a celebration of simplicity and taste, perfect for any occasion and a testament to the allure of Italian cuisine. So, gather your ingredients, set the stove, and savor the comfort of this delightful dish!
Italian Eggplant Caponata Pasta with capers Recipe
Ingredients
- 500 grams penne rigate or other short pasta (pasta screws, shells, etc.)
- 3 pcs eggplants cut into 2 cm cubes
- 700 grams ripe tomatoes grated without seeds
- 3 tbsp capers rinsed and well drained
- 1 piece dried onion cut into dice
- 1 clove garlic mashed
- 100 ml olive oil and a little more for the eggplants
- 50 ml apple cider vinegar
- 1 tbsp sweet paprika
- 2 tbsp parsley finely chopped, just the leaves
- 2 tbsp petimezi or 1 tsp. sugar
- salt
- pepper
For the sprinkling:
- 50 grams pecorino cheese (from Amphilohia) or Parmesan
Instructions
- Preheat the oven to 180°C (356°F)
- On an oven tray, lay out non-stick paper and arrange the diced eggplants. Drizzle with a little olive oil to prevent them from burning and bake for about 20 minutes or until golden brown. When ready, set them aside until ready to use.
- In a sauté pan, once slightly hot, add the olive oil and sauté the onion and garlic for 3 minutes until golden brown.
- Meanwhile, in a deep pot with plenty of salted boiling water, boil the penne pasta all dente.
- Add the tomatoes, vinegar, petimezi, sweet paprika, salt and pepper to the pot with the onion and cook for 10 minutes until the tomato sauce thickens slightly.
- Then add the capers ,eggplants and parsley and gently stir the sauce with a wooden spoon.
- Using a slotted spoon, remove the cooked penne and add them to the sauce with the eggplant and capers. Add some of the water from the water you boiled the pasta in, stir and let the sauce and pasta thicken for a few minutes.
- Serve the Italian pasta caponata sprinkled with grated Amfilochia Pecorino cheese (or Parmesan) and accompanied with white or rosé wine.
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