Caponata Pasta
Ingredients
- 1 to 1 1/2 pounds eggplant
- 1 medium red onion
- 1 red bell pepper red bell pepper
- 1 pint cherry
- 1/22 cuptablespoons olive oil
- 1/42 cuptablespoons white wine vinegar
- 1 tablespoon honey
- 1/4 cup tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red chili flakes
- 4 to 6 clove garlic cloves
- 1/2 cup green olives
- 1/4 cup capers
- 12 ounces dry pasta
- 1/2 cup water
- 1/4 cup fresh basil, chopped
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Instructions
- Add the eggplant, onion, bell pepper, and tomatoes to a half-sheet pan.,In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup white wine vinegar, honey, tomato paste, salt, pepper, and chili flakes. Pour the mixture over the vegetables and carefully mix until everything is coated. Spread evenly on the pan (some overlap is OK).,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- Roast the vegetables until mostly tender, 50 minutes.,While they’re baking, in the same small bowl as before, add 2 tablespoons olive oil, the garlic, green olives, and capers. Set aside.,Simply Recipes / Mihaela Kozaric Sebrek
- Remove the pan from the oven and pour the garlic, green olives, and capers onto the vegetables. Use a spatula to mix everything and spread it back out on the pan.,Put it back in the oven to bake until the vegetables are brown on the edges and the garlic is softened, another 15 to 20 minutes.,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
- In the meantime, cook the pasta in salted water until al dente according to the instructions. Reserve 1/2 cup of pasta water and drain (but do not rinse). Add the cooked pasta back to the pot.,Simply Recipes / Mihaela Kozaric Sebrek
- Once the vegetables are done baking, scrape everything from the sheet pan into the pasta pot. Add the reserved pasta water, the remaining 2 tablespoons of white vinegar (optional, for a tarter flavor), and the fresh basil. Stir to combine and season with salt and pepper to taste.,Store leftover pasta in an airtight container in the fridge for up to 4 days. Add a splash of water before reheating gently.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Mihaela Kozaric Sebrek,Simply Recipes / Mihaela Kozaric Sebrek
Source
Original recipe: View Original