Caponata Siciliana

Caponata Siciliana

Time: 30 mins

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 tomato, 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

• 1 Put pasta water on to boil.
• 2 In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.
• 3 Put pasta in boiling water.
• 4 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.
• 5 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.
• 6 Serves 4.
• 7 *Note: I think I prefer this made with only 8 ounces of pasta.

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