Eggplant is not something I use very often. I found this recipe and just had to give it a try. I am so glad I did! It is delicious! Although caponata usually calls for celery, this recipe uses zucchini instead.
1 - 1 1/2 c spicy tomato sauce i used my 5 spicy minute marinara sauce (see comments below for the link to it.)
1-2 Tbsp olive oil
1 medium onion, chopped
1-2 small zucchini, quartered lengthwise and sliced in about 1/2" pieces
1 small eggplant, about 1 pound (or use small japanese eggplants - 1 pound worth) cut into 3/4 inch cubes
2 Tbsp tomato paste
2 Tbsp warm water
1 Tbsp red wine vinegar
1 tsp sugar
1 Tbsp capers, rinsed and drained
salt and pepper, to taste
1 lb rigatoni pasta, cooked
2 Tbsp or so, toasted pine nuts or slivered almonds, optional
Steps:
1. Mix together the tomato paste and warm water and set aside.
2. Bring a large pot of salted water to a boil.
3. While getting the water started and rigatoni cooking, warm the oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
4. Add the eggplant and zucchini and cook until the eggplant begins to soften, about 6-10 minutes.
5. Stir in the tomato sauce. Then add the tomato paste, vinegar, sugar and salt and pepper. Stir in capers. Reduce heat to low and keep warm while the rigatoni cooks.
6. Cook rigatoni according to package directions. Drain, place in large serving bowl, add sauce and toss to combine. Garnish with the nuts, if desired.
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Heat 1 tablespoon of oil in a large frying pan over a high heat. Add the chopped aubergine with a pinch of salt and fry for 3 minutes until starting to colour. Add the onion, celery and half the garlic and cook for 5 minutes until starting to soften. Reduce the heat to medium, add the tomatoes, capers, brine, sultanas and 150ml boiling water. Simmer for 8 minutes or until you have a thick sauce and the tomatoes have started to break down. Stir through the parsley, reserving 1 tablespoon, and season to taste.
Meanwhile, add the rigatoni to a pan of salted boiling water and cook until al dente. Drain, reserving 50ml of the cooking water.
Heat the remaining 1 tablespoon of olive oil in a small pan, add the rest of the garlic and the panko breadcrumbs and fry for 1-2 minutes until golden. Season and mix with the reserved parsley.
Drain the pasta and toss with the sauce and 50ml pasta water. Divide between 4 warmed pasta bowls and sprinkle with the crispy garlic crumbs to serve.
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