Caponata Siciliana

• eggplant, cut into 3/4-inch chunks (peeled)↗1 lb
• finely chopped garlic cloves2 -3
• top quality extra virgin olive oil↗5 1⁄2 tablespoons
• penne pasta (measured dry)↗8 -16 ounces
• small onion, chopped↗1
• bell pepper, chopped (any color)↗1⁄2
• large firm tomatoes, chopped↗1
• green olives1⁄3 cup
• balsamic vinegar↗3 tablespoons
• fresh flat-leaf Italian parsley1 -2 tablespoon
• tiny capers, rinsed↗2 tablespoons
• dried basil (or fresh)↗1 1⁄2 teaspoons
• fresh basil sprig, for garnish (optional)↗
• toasted pine nuts (optional)↗2 tablespoons

  (optional)

• grated parmesan cheese, for sprinkling

  for sprinkling

Step-by-step instructions

1. 1

   Put pasta water on to boil.

2. 2

   In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.

3. 3

   Put pasta in boiling water.

4. 4

   Remove eggplant mixture from pan and set aside. Saute onion and pepper in remaining oil for 5 minutes. Add eggplant mixture and all other ingredients to onion and pepper, cover and cook over low heat for about 7 minutes.

5. 5

   Toss hot, drained al dente pasta together with eggplant sauce, garnish with a sprig of fresh basil (and the toasted pine nuts, if using), and serve with grated parmesan cheese. Add additional vinegar, if desired. Serve warm or at room temperature.

6. 6

   Serves 4.

7. 7

   *Note: I think I prefer this made with only 8 ounces of pasta.