Campanelle with Spicy Eggplant, Olives and Capers

Name: Campanelle with Spicy Eggplant, Olives and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 small red onion, chopped; 3 cloves garlic, chopped; 1 tablespoon tomato paste; 1/4 to 1/2 teaspoon dried red pepper flakes; 1 eggplant (2 pounds), peeled and chopped into 1-inch pieces; 1/2 cup dry vermouth; 1/2 cup kalamata olives, chopped; 1/4 cup capers, rinsed and drained; Salt; 8 ounces campanelle pasta; 1/2 cup grated Pecorino Romano; Chopped fresh flat-leaf parsley, for serving

Servings: persons

1/4 cup extra-virgin olive oil
1 small red onion, chopped
3 cloves garlic, chopped
1 tablespoon tomato paste
1/4 to 1/2 teaspoon dried red pepper flakes
1 eggplant (2 pounds), peeled and chopped into 1-inch pieces
1/2 cup dry vermouth
1/2 cup kalamata olives, chopped
1/4 cup capers, rinsed and drained
Salt
8 ounces campanelle pasta
1/2 cup grated Pecorino Romano
Chopped fresh flat-leaf parsley, for serving

1
Heat the oil in a large heavy skillet over moderate heat.
2
Add the onion and garlic and cook, stirring occasionally to keep the garlic from sticking, until softened, about 5 minutes.
3
Push the vegetables to one side of the skillet and add the tomato paste to the center.
4
Cook, stirring, until a shade darker, 1 to 2 minutes.
5
Add the red pepper flakes, then stir everything together and cook for 1 minute.
6
Add the eggplant, stirring to coat with the onions and oil.
7
Stir in the vermouth, then reduce the heat to moderately low, cover and cook, stirring occasionally, until eggplant is tender, about 30 minutes.
8
Stir in the olives and capers and season to taste with salt.
9
Keep warm, covered, over very low heat (the sauce will be thick and chunky).
10
Meanwhile, cook the pasta in a large pot of well-salted boiling water until just al dente.
11
Drain in a colander, reserving 1 cup of the pasta cooking water.
12
Stir the pasta into the eggplant sauce, along with some of the reserved cooking water and the Pecorino.
13
Season to taste with salt and pepper.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 small red onion, chopped, 3 cloves garlic, chopped, 1 tablespoon tomato paste, and more.

Yes, Campanelle with Spicy Eggplant, Olives and Capers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!