Sweet, tangy, and delightfully rustic — Pasta alla Caponata combines the rich flavors of Sicily’s iconic eggplant dish with hearty pasta for a satisfying, plant-based meal. Briny olives, tender vegetables, and a touch of vinegar make every bite bright and bold.
Origin Pasta alla Caponata
Caponata is a traditional Sicilian dish made of eggplant, tomatoes, celery, capers, and vinegar — a sweet-and-sour vegetable stew. This pasta variation transforms it into a full meal, rooted in southern Italy’s love for strong, sun-drenched flavors.
What I Love About This Recipe
It’s both comforting and vibrant — rich from sautéed eggplant but lifted by the acidity of vinegar and sweetness of tomatoes. It’s perfect warm or room temp, making it ideal for meal prep or picnics.
Also Read : Caprese Orzo Pesto Salad
Pasta alla Caponata
4
servings30
minutes40
minutes350
kcalIngredients
12 oz pasta (penne, rigatoni, or spaghetti)
1 large eggplant, diced
2 tbsp olive oil (plus more as needed)
1 small onion, finely chopped
2 ribs celery, chopped
2 garlic cloves, minced
1½ cups cherry tomatoes or 1 can crushed tomatoes
¼ cup green or black olives, chopped
2 tbsp capers, rinsed
2 tbsp red wine vinegar
1 tsp sugar
Salt and black pepper, to taste
Fresh basil or parsley, for garnish
Optional: toasted pine nuts or grated Parmesan for serving
Directions
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Sauté diced eggplant with a pinch of salt until golden and tender (8–10 minutes), adding more oil as needed. Remove and set aside.
- In the same pan, add a little oil if dry. Sauté onion and celery until softened, then stir in garlic and cook for 1 minute.
- Add tomatoes, olives, capers, vinegar, sugar, salt, and pepper. Simmer for 10 minutes until the sauce thickens slightly.
- Return eggplant to the pan. Cook for another 2–3 minutes to marry the flavors. Add a splash of pasta water if too thick.
- Toss cooked pasta with the caponata sauce until well coated. Adjust seasoning.
- Serve warm or at room temp, garnished with fresh herbs. Add pine nuts or Parmesan if desired.
Notes
- Let the caponata sit for a few hours or overnight — it gets even better as the flavors meld.
- Make it gluten-free by using GF pasta.
- For extra depth, roast the eggplant instead of sautéing.
