Sicilian Caponata Pasta

Sicilian Caponata Pasta

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: dinner, pasta
  • Method: stove top
  • Cuisine: Italian, American, Sicilian


Sicilian Caponata Pasta! Tender eggplant, zucchini, tomatoes and basil tossed with rigatoni. The perfect plant-based late-summer dinner!



  • 1 (about 3/4 lb) eggplant, trimmed, peeled and diced
  • 1 tablespoon salt
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 large zucchini, diced
  • 1/2 cup vegetable broth
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1 pint cherry tomatoes, halved
  • 1/4 cup basil leaves
  • 1 tablespoon balsamic vinegar
  • 1 lb. ziti noodles, regular or whole wheat


  1. Toss eggplant and salt together in a bowl. Let rest for 20-30 minutes to let the water draw out. Transfer eggplant gently gently into a colander (but do not rinse), then squeeze lightly with a paper towel.
  2. Heat the olive oil in a saute pan over medium heat; add the garlic and quickly cook for 30 seconds, taking care not to burn. Meanwhile, Bring a large pot of salt of water to a boil.
  3. Add the eggplant to the saute pan and cook for 5-7 minutes until soft and slightly browned. Add the zucchini, and cook an additional 5 minutes, then add in the broth, pepper, oregano, cherry tomatoes and cook another 5 minutes until tomatoes are softened and mixture has thickened.
  4. Add the rigatoni to the boiling water and cook until al dente.
  5. Add the basil and balsamic vinegar to the eggplant mixture and remove from heat. Toss with the cooked pasta and season to taste, adding more salt/pepper if desired. Enjoy!

Keywords: sicilian caponata