Eggplant Caponata Pasta

Besides food, one of the other great loves in my life is television.  These two great loves are united in a great show on ABC: The Chew.  Its description of a daily talk show about food may seem silly or boring, but this show is great.  The hosts are a great mix of fun personalities and their themed episodes are often fun and campy.  It’s a great show to watch for entertainment and great recipes and techniques.

This recipe is from the oh-so-Italian Mario Batali.  Pasta is topped with a sweet and tangy tomato eggplant sauce.  A definite repeat for an easy Italian dinner.  Make it while watching The Chew (weekdays at noon on ABC).

Adapted from Mario Batali

2 eggplants, chopped
Olive oil
8 ounces linguine
1 red onion, coarsely chopped
1 cup crushed tomatoes (or substitute any tomato sauce)
1 1/2 teaspoons granulated sugar
1 teaspoon cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon anchovy paste
1/4 cup red wine vinegar
2 tablespoons capers, drained
1/4 cup currants
Salt and pepper, to taste


Preheat oven to 425°F.

Spread eggplant in a single layer on top of paper towels.  Sprinkle with salt.  Let stand at least 20 minutes.  Pat dry.  Toss eggplant with 2-3 tablespoons olive oil.  Spread in single layer on baking sheet.  Roast for 20-25 minutes, until tender.  Set aside.

Cook pasta according to instructions.  Set aside.

In a large skillet over medium heat, heat 1 tablespoon olive oil.  Add onion and cook until tender, about 7-10 minutes.  Add crushed tomatoes, granulated sugar, cocoa powder, cinnamon, anchovy paste, red wine vinegar, capers, and currants.  Bring to a simmer and cook for 2-3 minutes.  Add eggplant and cook until warmed through, 3-5 minutes.  Season with salt and pepper to taste.  Serve sauce over linguine

Serves 4.

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