Spaghetti Caponata

Caponata is a Sicilian dish featuring eggplants and tomatoes among other yummy things, and this is a pasta recipe inspired from it.

I usually cook 100 gr of spaghetti per person. The quantities I give here are for a 500gr packet.

To cook the spaghetti properly use a large pot and a lot of salted boiling water. Cook al dente (usually around 8 minutes, but check), and refresh under cold running water. Keep some of the boiling water after cooking to use in the sauce.

For the sauce:

In a pan with a little oil sauté:

1. Onion, finely chopped, 1 large pc

2. Red pepper finely chopped, 1 large pc

and when softened add

3. Garlic, finely chopped, 1 medium clove

Mix well and deglaze with

4. Wine, 2 tbsps


5. Concentrated tomato paste, 3 tbsp, and a pinch of sugar

and mix to coat everything. Then add

6. Tomatoes, grated, 3 ripe medium pcs

7. Eggplant cut in strips of about 2 cm thick, 2 pcs

and some water if needed.

Cook for a few minutes until the eggplants are soft and the sauce reduced.

Off heat add

8. Olive fillets, 1/3 cup

9. Capers, 1/3 cup

10. Parsley (1/4 cup).

Return pot on high heat and add some of the reserved pasta water, the sauce and the spaghetti, and stir constantly for 2 minutes.

Top with toasted pine nuts and Parmesan.