Low Sugar Vegan Caponata Pasta

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the caponata

1 large eggplant (about 1 ¼ lb), cut into ¾-inch cubes
1 tsp kosher salt, plus more for pasta water
4 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 stalks celery, thinly sliced
3 cloves garlic, thinly sliced
1 can (14 oz) diced tomatoes
½ cup green olives, pitted and roughly chopped
3 tbsp capers, drained
3 tbsp red wine vinegar
1 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp red pepper flakes
black pepper, to taste

For the pasta

12 oz dry spaghetti or rigatoni

For serving

¼ cup fresh basil leaves, torn
2 tbsp pine nuts, toasted (optional)

Instructions

1
Toss the eggplant cubes with 1 tsp kosher salt in a large colander and let them sit for 10 minutes, then pat dry with paper towels.
2
Heat 3 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring only every 2–3 minutes, until golden brown on most sides and tender throughout, about 10–12 minutes. Transfer to a plate and set aside.

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