Farfalle with Caponata Recipe

Name: Farfalle with Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant, cut into 1-inch pieces; 1/4 cup extra-virgin olive oil, plus more for drizzling; 1/2 teaspoon salt; 6 celery stalks, peeled and sliced on a diagonal into 1/2-inch pieces; 1 large red onion, cut into 1-inch thin pieces; 2 garlic cloves, thinly sliced; 1/4 cup capers in salt; One 28-ounce can peeled San Marzano tomatoescut into 1-inch pieces, sauce reserved; 1/4 teaspoon granulated cane sugar; 3 tablespoons red wine vinegar; 1 pound farfalle pasta

Servings: persons

1 pound eggplant, cut into 1-inch pieces
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 teaspoon salt
6 celery stalks, peeled and sliced on a diagonal into 1/2-inch pieces
1 large red onion, cut into 1-inch thin pieces
2 garlic cloves, thinly sliced
1/4 cup capers in salt
One 28-ounce can peeled San Marzano tomatoescut into 1-inch pieces, sauce reserved
1/4 teaspoon granulated cane sugar
3 tablespoons red wine vinegar
1 pound farfalle pasta

1
Peel the eggplant and cut into 1-inch pieces.
2
Heat a large heavy-bottomed saucepan with half of the extra virgin olive oil; add half of the eggplant and season with 1/4 teaspoon of kosher salt.
3
Fry the eggplant cubes in two batches until golden brown, adding the second addition of olive oil and salt with the second batch.
4
Remove from the oil and set aside.
5
Using the same pan, add the celery, red onion, garlic, and capers and season with salt and pepper.
6
Cook over medium to low heat until vegetables have softened and look glossy, about 10 minutes.
7
Add the diced tomatoes and sugar to the pan and stir to combine.
8
Fold in the cooked eggplant and cook over medium heat for about 20 minutes, stirring every 4 minutes.
9
Add the vinegar to the mixture and season with salt and pepper to taste.
10
Cook the pasta in a large pot of boiling salted water, stirring once or twice until al dente, about 7-8 minutes.
11
Drain and reserve 1/2 cup of pasta cooking liquid.
12
Heat the caponata in a large skillet over medium heat and add the pasta water to the pan.
13
Bring to a gentle simmer and toss in the pasta, stir until incorporated and heated through.
14
Season with salt and pepper, and garnish with basil; drizzle lightly with olive oil.
15
Serve warm or at room temperature.

693

kcal

Calories

Fat

114

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 11 ingredients. The key ingredients include: 1 pound eggplant, cut into 1-inch pieces, 1/4 cup extra-virgin olive oil, plus more for drizzling, 1/2 teaspoon salt, 6 celery stalks, peeled and sliced on a diagonal into 1/2-inch pieces, and more.

Yes, Farfalle with Caponata 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.

That's it — enjoy your meal!

Farfalle with Caponata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions