One Pot Eggplant Caponata Pasta

• porsi: 4-6
• total waktu: 45 minutes

Bahan-bahan

1 medium globe eggplant (about 1 pound)

1 small yellow onion

2 cloves garlic

1/2 cup Castelvetrano olives

3 medium plum tomatoes, or 1 (15-ounce) can diced tomatoes

4 tablespoons olive oil, divided

3/4 teaspoon kosher salt, divided, plus more as needed

1 tablespoon tomato paste

4 1/2 cups water, divided

1/2 cup golden raisins

2 tablespoons capers

12 ounces dried rigatoni pasta

1/2 teaspoon red pepper flakes

2 teaspoons sherry or balsamic vinegar

Chopped fresh basil leaves and toasted pine nuts, for garnish (optional)

Petunjuk

1. Cut 1 medium eggplant into 1/2-inch cubes (about 7 cups) and place in a large bowl. Dice 1 small yellow onion and mince 2 cloves garlic. Pit and halve 1/2 cup Castelvetrano olives. Dice 3 medium plum tomatoes, if using.

2. Heat 3 tablespoons of the olive oil in a Dutch oven or large (at least 12-inch) straight-sided skillet over medium-high heat until shimmering. Add the eggplant, season with 1/2 teaspoon of the kosher salt, and cook, stirring occasionally, until browned in spots but not completely tender, 2 to 3 minutes. Transfer to a plate or bowl.

3. Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the onion and sauté until softened and translucent, 3 to 5 minutes. Add the garlic and 1 tablespoon tomato paste. Sauté until fragrant, about 1 minute.

4. Pour 1/2 cup of the water into the skillet and use a wooden spoon to scrape up any browned bits that have formed on the bottom of the pan. Add the remaining 4 cups water, eggplant, plum tomatoes or 1 (15-ounce) can diced tomatoes and their juices, olives, 1/4 cup golden raisins, 2 tablespoons capers, 12 ounces dried rigatoni pasta, 1/2 teaspoon red pepper flakes, and remaining 1/4 teaspoon kosher salt. Stir to combine and bring to a boil over high heat.

5. Continue to boil, stirring frequently to prevent the pasta from sticking and lightly pressing down on it as needed to keep it submerged, until the pasta is al dente and almost all the liquid has evaporated, about 15 minutes.

6. Remove from the heat. Stir in 2 teaspoons sherry or balsamic vinegar. Taste and season with more salt as needed. Serve garnished with chopped fresh basil leaves and toasted pine nuts, if desired.

Catatan

https://www.thekitchn.com/one-pot-eggplant-caponata-pasta-recipe-23048101