Caponata Siciliana Recipe

Name: Caponata Siciliana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant, cut into 3/4-inch chunks (peeled); 2 -3 finely chopped garlic cloves; 5 1/2 tablespoons top quality extra virgin olive oil; 8 -16 ounces penne pasta (measured dry); 1 small onion, chopped; 1/2 bell pepper, chopped (any color); 1 large firm tomatoes, chopped; 1/3 cup chopped green olives; 3 tablespoons balsamic vinegar; 1 -2 tablespoon chopped fresh flat-leaf Italian parsley; 2 tablespoons tiny capers, rinsed; 1 1/2 teaspoons dried basil (or fresh); fresh basil sprig, for garnish (optional); 2 tablespoons toasted pine nuts (optional); grated parmesan cheese, for sprinkling

Servings: persons

1 lb eggplant, cut into 3/4-inch chunks (peeled)
2 -3 finely chopped garlic cloves
5 1/2 tablespoons top quality extra virgin olive oil
8 -16 ounces penne pasta (measured dry)
1 small onion, chopped
1/2 bell pepper, chopped (any color)
1 large firm tomatoes, chopped
1/3 cup chopped green olives
3 tablespoons balsamic vinegar
1 -2 tablespoon chopped fresh flat-leaf Italian parsley
2 tablespoons tiny capers, rinsed
1 1/2 teaspoons dried basil (or fresh)
fresh basil sprig, for garnish (optional)
2 tablespoons toasted pine nuts (optional)
grated parmesan cheese, for sprinkling

1
Put pasta water on to boil.
2
In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.
3
Put pasta in boiling water.
4
Remove eggplant mixture from pan and set aside. Saute onion and pepper in remaining oil for 5 minutes. Add eggplant mixture and all other ingredients to onion and pepper, cover and cook over low heat for about 7 minutes.
5
Toss hot, drained al dente pasta together with eggplant sauce, garnish with a sprig of fresh basil (and the toasted pine nuts, if using), and serve with grated parmesan cheese. Add additional vinegar, if desired. Serve warm or at room temperature.
6
*Note: I think I prefer this made with only 8 ounces of pasta.

1103

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 lb eggplant, cut into 3/4-inch chunks (peeled), 2 -3 finely chopped garlic cloves, 5 1/2 tablespoons top quality extra virgin olive oil, 8 -16 ounces penne pasta (measured dry), and more.

Yes, Caponata Siciliana falls under the Pasta & Noodles 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.

Caponata Siciliana

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