📝 About This Recipe
Transport your senses to the coast of Sicily with this vibrant, dairy-free masterpiece that celebrates the island's signature 'agrodolce' (sweet and sour) flavor profile. This dish transforms humble eggplant into a silky, complex sauce enriched with briny capers, buttery Castelvetrano olives, and plump raisins. It is a rustic yet sophisticated pasta dish that proves you don't need cheese to achieve a rich, satisfying Italian meal.
🥗 Ingredients
The Eggplant Base
- 2 large Globe Eggplant (cut into 1-inch cubes)
- 1/2 cups Extra Virgin Olive Oil (divided; use high quality)
- 1 teaspoon Kosher Salt (plus more for pasta water)
The Aromatics and Sauce
- 1 medium Yellow Onion (finely diced)
- 2 pieces Celery Stalks (diced into 1/2 inch pieces)
- 4 pieces Garlic Cloves (thinly sliced)
- 1 large Red Bell Pepper (diced)
- 1.5 cups Tomato Purée (Passata) (or crushed San Marzano tomatoes)
- 2 tablespoons Tomato Paste
The Agrodolce Elements
- 1/3 cups Red Wine Vinegar (good quality)
- 2 tablespoons Granulated Sugar
- 3 tablespoons Capers (rinsed and drained)
- 1/2 cups Castelvetrano Olives (pitted and roughly chopped)
- 1/4 cups Golden Raisins (soaked in warm water for 10 mins)
Pasta and Finishing
- 1 pound Rigatoni or Mezzi Rigatoni (dried durum wheat pasta)
- 1/2 cups Fresh Basil (torn by hand)
- 3 tablespoons Toasted Pine Nuts (for crunch)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Place the cubed eggplant in a colander and sprinkle with a generous pinch of salt. Let it sit for 20 minutes to draw out excess moisture and bitterness, then pat thoroughly dry with paper towels.
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2
In a large deep skillet or Dutch oven, heat 1/4 cup of olive oil over medium-high heat. Working in batches, fry the eggplant cubes until golden brown and tender on all sides (about 8-10 minutes). Remove with a slotted spoon and set aside on a plate lined with paper towels.
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3
Reduce the heat to medium and add the remaining olive oil to the same pan. Sauté the diced onion and celery until they begin to soften and become translucent, about 6-7 minutes.
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4
Add the diced red bell pepper and sliced garlic. Cook for another 5 minutes until the peppers are soft and the garlic is fragrant, being careful not to burn the garlic.
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5
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly to develop a deep, umami flavor.
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6
Pour in the tomato purée and add the capers, chopped olives, and drained golden raisins. Stir to combine and bring to a gentle simmer.
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7
In a small bowl, whisk together the red wine vinegar and sugar until dissolved. Pour this mixture into the skillet. This creates the essential 'agrodolce' base.
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8
Fold the fried eggplant back into the sauce. Reduce the heat to low and simmer uncovered for 15-20 minutes, allowing the flavors to meld and the sauce to thicken into a jammy consistency.
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9
While the sauce simmers, bring a large pot of heavily salted water to a boil. Cook the rigatoni according to package directions until 1 minute shy of 'al dente'.
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10
Before draining the pasta, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and add it directly into the skillet with the caponata.
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11
Increase the heat to medium and toss the pasta with the sauce, adding splashes of the reserved pasta water as needed to create a glossy coating that clings to the ridges of the rigatoni.
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12
Remove from heat. Stir in the fresh torn basil and red chili flakes. Taste and adjust seasoning with salt or an extra splash of vinegar if needed.
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13
Transfer to a large serving platter or individual bowls. Garnish generously with toasted pine nuts for a buttery crunch and a final drizzle of high-quality olive oil.
💡 Chef's Tips
Don't skip salting the eggplant; it ensures the texture remains firm and prevents the dish from becoming greasy. For the best flavor, make the caponata sauce a few hours ahead of time—or even the day before—to let the sweet and sour notes harmonize. If you can't find Castelvetrano olives, use any high-quality green olive, but avoid canned black olives which lack the necessary brine. Use a wide, ridged pasta like Rigatoni or Penne Rigate; the holes and ridges are perfect for catching the chunky pieces of eggplant and capers. Toasting the pine nuts is essential—do it in a dry pan over medium heat for 2-3 minutes until fragrant and golden.
🍽️ Serving Suggestions
Serve with a side of charred crusty Italian bread rubbed with a raw garlic clove. Pair with a crisp, chilled Sicilian white wine such as Grillo or Etna Bianco. A simple arugula salad with a lemon-truffle vinaigrette provides a peppery contrast to the sweet sauce. For a full Mediterranean spread, serve alongside roasted fennel and citrus-marinated artichokes. Finish the meal with a dairy-free lemon sorbet to cleanse the palate after the rich, savory flavors.