Name: Caponata Siciliana
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
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

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Recipe by BecR2400

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A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature. Enjoy with a glass of wine and a good Italian bread for mopping up the delicious juices. Buon appetito! Note: Use good fresh produce and a top quality extra-virgin olive oil in this dish, for best flavor.

Ready In:: 30mins
Serves:
Units:

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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

directions

Put pasta water on to boil.
In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.
Put pasta in boiling water.
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.
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.
Serves 4.
*Note: I think I prefer this made with only 8 ounces of pasta.

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RECIPE MADE WITH LOVE BY

@BecR2400

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@BecR2400

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"A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature. Enjoy with a glass of wine and a good Italian bread for mopping up the delicious juices. Buon appetito! Note: Use good fresh produce and a top quality extra-virgin olive oil in this dish, for best flavor."

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review by bigbadbrenda

10/3/2009

I found it a bit oily and will reduce the oil next time. You didnt write what to do with the tomatoe, capers, and olives & Parsley so I just topped the penne with it. It was tasty and I did add salt at the table.I will make again but ajust for my taste buds

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photo by BecR2400

7/25/2009

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photo by BecR2400

7/24/2009

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photo by BecR2400

7/24/2009

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photo by BecR2400

7/24/2009

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