Pasta Alla Caponata

Ingredients

• 2 eggplants
• 1 tablespoon kosher salt
• 8 ounces mezze rigatoni
• 0.25 cups extra-virgin olive oil
• 2 cloves garlic
• 0.5 yellows onion
• 1 large red bell pepper
• 1 rib celery
• 1 teaspoon salt
• 2 tablespoons pine nuts
• 1 pinch red pepper flakes
• 1 tablespoon capers
• 1 tablespoon white sugar
• 2 tablespoons red wine vinegar
• 2 cups crushed tomatoes
• 8 basils leaves
• 0.5 cups pecorino cheese

Instructions

1. 1

   Peel off half the eggplant skin in strips using a peeler, and cut eggplant into 1/2-inch cubes. Add eggplant cubes to a large bowl and sprinkle over 1 tablespoon kosher salt; toss thoroughly. Let sit for 20 minutes on the counter, tossing occasionally. Transfer into a strainer, rinse lightly with cold water, and drain very well.

2. 2

   Meanwhile, bring a large pot of salted water to a boil over high heat. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.

3. 3

   Add oil to a skillet and place over medium heat. Add garlic cloves; when they start to sizzle, swirl the oil for about 30 seconds. Remove garlic and set aside.

4. 4

   Turn the heat to high, and add eggplant to the skillet. Cook, stirring, until eggplant loses its firmness and just starts to become tender, about 6 minutes. Turn off the heat. Set a strainer over a bowl; transfer eggplant into the strainer. Pour any olive oil that drains into the bowl back into the skillet, and place skillet back over medium-high heat.

5. 5

   Add onions, celery, and peppers to the skillet, and cook and stir for a few minutes until onions are translucent, and vegetables begin to soften. Add pinenuts, red pepper flakes, capers, and reserved garlic cloves, and cook and stir for 1 minute more.

6. 6

   Stir in sugar and vinegar; cook, stirring for another minute. Add eggplant back into the skillet; cook and stir until eggplant is almost tender, 2 to 3 minutes. Add crushed tomatoes and a small splash of water, and cook, stirring for about 3 minutes. Reduce heat to low.

7. 7

   Transfer cooked pasta with a strainer into the finished sauce. Add a ladle or 2 of pasta water as needed to thin the sauce. Turn off the heat, and stir in torn basil leaves. Grate a small amount of pecorino on top to serve.