Pasta Caponata Recipe

Name: Pasta Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil, divided; 1 small eggplant, cubed; 1 small clove garlic, minced; 1 medium onion, cut into 8 wedges; 1 small red bell pepper, seeded and diced; 1 small yellow bell pepper, seeded and diced; 1 (16 oz.) can whole tomatoes, drained and coarsely chopped; 2 1/2 c. reduced sodium chicken broth; 2 Tbsp. balsamic vinegar; 2 Tbsp. drained capers; 1 Tbsp. chopped fresh thyme or 1 tsp. dried; 1 lb. uncooked medium size shell pasta

Servings: persons

2 Tbsp. olive oil, divided
1 small eggplant, cubed
1 small clove garlic, minced
1 medium onion, cut into 8 wedges
1 small red bell pepper, seeded and diced
1 small yellow bell pepper, seeded and diced
1 (16 oz.) can whole tomatoes, drained and coarsely chopped
2 1/2 c. reduced sodium chicken broth
2 Tbsp. balsamic vinegar
2 Tbsp. drained capers
1 Tbsp. chopped fresh thyme or 1 tsp. dried
1 lb. uncooked medium size shell pasta

1
In a large nonstick skillet, over medium-high heat, heat 1 tablespoon olive oil.
2
Add eggplant and garlic; saute until eggplant is well-browned, about 10 minutes.
3
Add remaining 1 tablespoon of oil to skillet along with onion and peppers.
4
Saute about 5 minutes, until the peppers and onion are softened and lightly browned.
5
Stir in drained tomatoes, broth, vinegar and capers.
6
Bring to a boil.
7
Reduce heat and simmer 5 to 8 minutes, until tender.
8
Meanwhile, in a large saucepot of boiling, salted water, cook pasta as the package directs; drain.
9
Place in a large serving bowl and toss with the eggplant mixture.

788

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 12 ingredients. The key ingredients include: 2 Tbsp. olive oil, divided, 1 small eggplant, cubed, 1 small clove garlic, minced, 1 medium onion, cut into 8 wedges, and more.

Yes, Pasta 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!

Pasta Caponata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions