Pasta Caponata
A vibrant Mediterranean pasta dish featuring eggplant, capers, and tomatoes, with a balance of tangy and savory flavors, perfect for a hearty yet light meal.
Ingredients
- 2 Tbsp. olive oil
- 1 small eggplant ⓘ
- 1 small clove garlic ⓘ
- 1 medium onion ⓘ
- 1 small red bell pepper ⓘ
- 1 small yellow bell pepper ⓘ
- 1 (16 oz.) can whole tomatoes ⓘ
- 2 1/2 cups reduced sodium chicken broth ⓘ
- 2 Tbsp. balsamic vinegar ⓘ
- 2 Tbsp. drained capers ⓘ
- 1 Tbsp. chopped fresh thyme ⓘ
- 1 lb. uncooked medium size shell pasta ⓘ
Instructions
- In a large nonstick skillet, over medium-high heat, heat 1 tablespoon of olive oil.
- Add eggplant and garlic; sauté until eggplant is well-browned, about 10 minutes.
- Add remaining 1 tablespoon of olive oil along with the onion and peppers.
- Sauté about 5 minutes, until the peppers and onion are softened and lightly browned.
- Stir in drained tomatoes, broth, vinegar, and capers.
- Bring to a boil.
- Reduce heat and simmer 5 to 8 minutes, until the mixture is tender.
- Meanwhile, in a large pot of boiling salted water, cook the pasta according to package instructions; drain.
- Place the cooked pasta in a large serving bowl and toss with the eggplant mixture.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of red pepper flakes for some heat. If eggplant is not available, zucchini can be a great substitute. For a vegetarian option, use vegetable broth instead of chicken broth. Fresh herbs like basil or parsley can also brighten the dish. This recipe is great for meal prep as it keeps well.
Serving Suggestions
Serve the Pasta Caponata warm, garnished with fresh thyme or grated Parmesan cheese. This dish pairs beautifully with Chicken In Red Pepper Sauce for a complete meal. For a lighter side, consider a simple green salad or roasted vegetables. It can also be enjoyed with crusty bread to soak up the delicious sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat or in the microwave until heated through. You may want to add a splash of broth or water to maintain moisture. This dish also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta Caponata contains roughly 1260 calories, with 7g protein, 50g carbohydrates, and 118g fat. It is an excellent source of vitamin C (187% of the Daily Value), dietary fiber (31% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 719mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pasta dish ahead of time?
Yes, you can prepare the eggplant mixture in advance and store it in the refrigerator. Just cook the pasta fresh when you’re ready to serve, and then combine them. This way, the dish retains its texture and flavor.
What type of pasta works best for this recipe?
While medium shell pasta is recommended, you can use any pasta shape you prefer, such as penne or fusilli. Just be sure to adjust the cooking time according to the package instructions for the pasta you choose.
Can I add protein to this dish?
Absolutely! Grilled chicken or shrimp can be delicious additions. Simply cook them separately and toss them in with the pasta and eggplant mixture before serving. This adds extra protein and makes the dish more filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).