This pasta alla caponata turns a famously delicious Sicilian vegetable relish, caponata, into a fabulously delicious pasta sauce. With eggplant, peppers, capers, and pine nuts in a rich tomato sauce, this pasta dish really is incredible. If you have leftovers—and you probably won’t—you can make a great cold summer pasta salad with just an extra splash of olive oil. Enjoy!
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22 Comments
Perfetto! I use golden raisins, but everything else is identical. Posso prova?
We do a similar recipe under the broiler. It's amazing how satiating eggplant can be with pasta. Also great with a few crimini mushrooms added.
“Once we’re happy, or at least happy with the pasta,” got me 😂
Can you talk in one range.I can't make it through a whole video because of the high range but I love the recipes.I understand its your style but talk normal.
Would zucchini be good?
Yeah baby, the half-peeled method.
I use it on russet potatoes & regular cucumbers as well.
Casually using Cajun trinity instead of Italian sofrito is big chef energy. Not mentioning it, though? I dunno about that….
If I have never enjoyed eggplant, ever, would I like this?
Needs some bacon.
Is the only thing that doesn’t make this vegan the sprinkle of cheese
Four or five dollops of Nduja on top would be a possible twist for this
I had some eggplant dish at a slumber party as a kid. I can’t remember what it tasted like now, but I still remember that it was absolutely the worst tasting food I’ve ever eaten in my life & had a weird texture. I had nightmares a couple of times after that where everywhere I went I had to be polite & eat the eggplant. It’s still surprising to me that so many people seem to love eggplant.
Veg power 💪
I don't get the 'pulls out moisture and bitterness' part at all – haven't tasted bitter eggplant since forever, pretty sure we have that bred out of them long time ago.
I make caponata pretty often, and have found that the salted drained eggplant can be microwaved part way (stirring the cubes every couple of minutes) if you want to reduce the amount of olive oil needed, as eggplant can absorb an incredible amount of it. Also, walnuts are an acceptable substitute if you can't afford or easily find the very expensive pine nuts.
Leftovers? Who would have leftovers after making something that looks this delish? 🙂
Looks absolutely delicious, will try it out this week 😀 Thanks John!
My grandma made caponata and I never liked it. Then I went to Palermo, and found that caponata was the greatest appetizer/side dish in the Itlian food pantheon. And my grandma was lousy at making it. Sorry, nonna 🙂
Wow. That is one heck of a beautiful pasta dish.
Generally I am not the biggest fan of eggplant but this looks really good!
Caponata is such a great sidedish! I love that you made it the star of the meal.
John, I was really suprised that there isn't chocolate in your caponata recipe. Thanks for the video!