Eggplant Caponata Pasta

Eggplant Caponata Pasta is a little spicy, a little tangy with a great mix of vegetables, olives, capers and anchovies.

Caponata also makes a great appetizer. Make it a little spicier and then serve hot with some crusty bread.

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Eggplant Caponata Pasta
Eggplant Caponata Pasta is a little spicy, a little tangy with a great mix of vegetables, olives, capers and anchovies. Caponata also makes a great appetizer. Make it a little spicier and then serve hot with some crusty bread.
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Slice the eggplant into 1/4" slices.
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  2. Place them single layer on a cookie sheet, sprinkle with salt then tilt the pan sideways in the sink to allow the eggplant to cure for about 1/2 an hour.
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  3. While the eggplant is curing, dice the zucchini and add to a large heavy sauce pot.
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  4. Dice the onion and add to the sauce pot.
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  5. Dice the red pepper and add to the sauce pot.
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  7. Add the minced garlic cloves and olive oil.
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  8. Over medium heat, start to saute the vegetables.
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  9. Rinse the salt off the eggplant and then pat them dry with paper towels.
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  10. Dice the eggplant and add to the sauce pot.
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  12. Chop the anchovies.
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  13. Toast the pine nuts.
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  14. Chop the olives.
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  15. Add the anchovies, pine nuts, olives and the capers to the vegetables. Continue to saute the vegetables.
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  16. Add the tomato paste, salt, pepper and red pepper flakes.
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  17. Add water and continue to cook, covered, on low heat for around another 30 minutes until all the vegetables are cooked. You can add a little additional water if the sauce it still too thick.
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  18. Cook the pasta according to directions. Top with caponata sauce and Parmesan cheese then serve.
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Recipe Notes

Eggplant Caponata also makes a great appetizer. Make it a little extra spicy and serve hot with some crusty bread.

Be sure to use a heavy sauce pot so that the sauce doesn't burn.

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