Eggplant Caponata Penne Pasta Recipe
Caponata is a Eggplant dish consisting of vegetables and seasoned with sugar, salt and pepper. This is served as a dip with some chips on the side. Here we have a variation by making this caponata as a base sauce and adding penne pasta to make this a complete entree. With loaded flavors Eggplant Caponata Penne Pasta makes for a great weeknight dinner meal. We got to taste this recipe with capers and pine nuts. But here we add up some olives instead to add that sour pickle taste along with sweet and spicy flavors.
Serve the Eggplant Caponata Penne Pasta with a side of cheesy garlic bread.
Some other recipes that you can try with eggplant are:
For cooking pasta
- 250 grams Pasta , penne
- Water , as needed to cook pasta
- Salt , as needed
- (Reserve 1/4 cup of water after cooking pasta) For the Eggplant Caponata sauce
- 1 Onion , chopped
- 2 cloves Garlic
- 2 tablespoon Olive Oil , extra virgin
- 4 Eggplant (Brinjal) , diced
- 2 Tomatoes , chopped
- 1/2 teaspoon Sugar
- Salt , as needed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Red Chilli flakes
- 1/2 teaspoon Whole Black Pepper Corns , ground
- 1/4 cup Water , the water pasta was cooked in
- 1/2 cup Red Bell pepper (Capsicum) , roasted and diced
- 1/3 cup Green olives , chopped
- 1/4 cup Parmesan cheese
Directions for Eggplant Caponata Penne Pasta Recipe
To begin the preparation of Eggplant Caponata Penne Pasta, heat water in a pot to cook the pasta.
When water starts to boil add salt, pasta and stir well to avoid pasta from sticking to bottom.
Maintain the heat at medium high and let pasta cook in the boiling water.
After about 8 to 10 minutes check the pasta consistency.
It should look firm but also cooked completely.
Reserve 1/4 cup of pasta cooked water for later and drain the remaining.
Keep the cooked penne pasta aside.
On the side start making the Eggplant Caponata Sauce by heating a skillet with some Extra virgin olive oil.
Add garlic and saute until the smell goes off.
Add chopped onions and lower the heat to medium allowing onions to cook until it's translucent.
Add diced eggplant and increase the heat to medium high.
Let the eggplant cook for 2-3 minutes or until the sides starts to get crisp and golden.
Add the tomatoes, sugar, required salt, Italian seasoning, red chili flakes, ground black pepper.
Stir everything together and cook until eggplant is cooked thoroughly.
Now add the reserved pasta water, red bell pepper and olives.
Stir well and cook on medium high heat until everything is combined and little saucy.
Add the cooked pasta and stir well. Switch off the stove and add parmesan cheese.
Stir well and serve the Eggplant Caponata Penne Pasta with a side of cheesy garlic bread for a weeknight meal.
Born in Kerala and brought up in Chennai. Divya is big fan of street foods and die hard fan of Pani Poori. She loves cooking for her hubby and he never insists for anything specific, never complains, never troubles. "When you have a hubby like that, you will always want to treat him with good food :). " This was how her passion for cooking evolved and now she is an expert. Divya derives inspiration from her friends, fellow food bloggers and that has made her an avid blogger herself. She blogs at Dishing with Divya