Rigatoni with Caponata
In this caponata rigatoni dish, the Italian cousin of the French ratatouille sets the tone. Eggplant, tomatoes, celery and garlic are in the spotlight in this generous compote. Olives and capers bring a slight tanginess that goes well with the sweetness of sultanas. Serve this sweet and sour version of the Provençal classic lukewarm for […]
Ingredients
- medium eggplant, cut into large dice
- 1/4 cup (60 ml) olive oil
- 2 celery stalks, cut into large dice
- 1 red onion, cut into large dice
- 4 garlic cloves, chopped
- 2 tbsp (30 ml) tomato paste
- 1/4 tsp red pepper flakes
- 5 plum tomatoes, seeded and cut into large dice
- 1/4 cup (45 g) pitted kalamata olives, halved
- 2 tbsp raisins
- 2 tbsp capers
- 3/4 lb (340 g) rigatoni
- 3 tbsp (45 ml) red wine vinegar
- Basil leaves, torn, for serving
- Fresh Parmesan cheese, finely grated, for serving
Instructions
- In a pot over medium-high heat, brown the eggplant in 2 tbsp (30 ml) of the oil for 5 minutes. Set aside on a plate.
- In the same pot, soften the celery and onion in the remaining oil for 5 minutes. Season lightly with salt. Add the garlic, tomato paste and red pepper flakes. Cook for 1 minute while stirring. Return the eggplant to the pot. Add the tomatoes, olives, raisins and capers. Mix well. Bring to a boil. Simmer for 15 to 20 minutes or until the vegetables have broken down and the sauce has thickened. Season generously with pepper.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain.
- Add the vinegar to the caponata and mix well. Adjust the seasoning. Add the pasta and mix well to coat in the sauce.
- Serve the pasta in a large serving dish or in shallow bowls. Sprinkle with basil leaves and Parmesan. Serve hot or at room temperature.
In this caponata rigatoni dish, the Italian cousin of the French ratatouille sets the tone. Eggplant, tomatoes, celery and garlic are in the spotlight in this generous compote. Olives and capers bring a slight tanginess that goes well with the sweetness of sultanas. Serve this sweet and sour version of the Provençal classic lukewarm for an unparalleled feast on the terrace.