- 3 tablespoons, plus 3 teaspoons kosher salt, divided
- 1/2 cup golden raisins
- 2 tablespoons granulated sugar
- 3/4 cup olive oil, divided
- 2 pounds Italian eggplant, cut into 3/4-inch cubes
- 12-ounces orecchiette pasta
- 1/2 cup finely chopped shallots
- 1/2 cup pine nuts
- 4 tablespoons brined capers, drained
- 3 cloves garlic, finely chopped
- 1/2 teaspoon red-pepper flakes
- 1/3 cup packed sliced basil leaves, plus more for serving
- 2 tablespoons red wine vinegar
- 8-ounces fresh ricotta
Bring a large pot of water to a boil over high heat. When boiling, add the pasta plus 2 tablespoons salt, stirring to combine. Cook according to the package to al dente. Reserve 1 cup of pasta water, then drain the pasta, adding the drained pasta back into the cooking pot. Set aside.
To a small saucepan, add the raisins, sugar, 1 tablespoon salt and 1 cup of water. Over medium heat, bring to a boil and cook for 2 minutes. Turn off the heat, then cover and set aside.
In a large non-stick skillet, heat 1/4 cup olive oil over medium-high heat. Stir in half of the cubed eggplant, seasoning with 1/2 teaspoon salt. Cook, stirring occasionally until the eggplant is tender and lightly browned, about 5-6 minutes. Transfer the eggplant to a medium sized bowl. Repeat the process with the remaining cubed eggplant, additional 1/4 cup of olive oil, and 1/2 teaspoon salt. Transfer to the bowl.
Add 2 tablespoons olive oil to the skillet, reducing the heat to medium. Add in the chopped shallots, pine nuts, capers, garlic and red-pepper flakes, stirring until the shallots are tender, about 2-3 minutes. Transfer this to the bowl with the eggplant, along with basil and vinegar. Strain the raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture plus 2 teaspoons salt, tossing well to combine.
Transfer the eggplant mixture to the pot containing the drained, cooked pasta, plus 1/2 cup of reserved pasta water. Over medium heat, stir the pasta and the eggplant mixture together, gently warming. Transfer to a large platter or individual serving bowl, topping with the ricotta and basil, drizzling with the remaining 2 tablespoons of olive oil. Serve warm or at room temperature.
Featured Market Ingredients
- Carfagna’s Olive Oil
- Fresh Ricotta Cheese
- Orecchiette Pasta
- Brined Capers
- Pine Nuts
Even though Caponata is prepared throughout southern Italy, the flavorful dish is a typical Sicilian vegetable dish whose origins date back to the early 18th century. The original recipe featured gurnard fish as the main ingredient but was soon replaced by the more available and much cheaper eggplant. The modern version of caponata makes use of the late summer harvest of eggplants and tomatoes, with the addition of capers, olives, onions, celery, and often with raisins and pine nuts. Copious amounts of olive oil bring the dish together served hot or at room temperature.
This recipe adds orecchiette pasta and ricotta to become a rich, luscious dish to bring to your table.
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Recipe: Cindy Ramsey
Photo: Cindy Ramsey