Eosinophilic Esophagitis Friendly Vegan Caponata Pasta
Total time55 min
Prep time20 min
Cook time35 min
4.6(3)
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Learn more →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
- 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
- ¼ tsp red pepper flakes
- black pepper, to taste
For the pasta
- 12 oz dry spaghetti or rigatoni
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
For serving
- ¼ cup fresh basil leaves, torn
- 2 tbsp pine nuts, toasted (optional)
Can be omittedpine nuts
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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