Eggplant Caponata with Pasta
1 eggplant, large, peeled and diced
1. Place a large pot of salted water on to boil for the pasta. Sprinkle the eggplant with three-fourths of the Kosher salt. Place a large nonstick pan over medium heat and when it is hot, add the eggplant. Cook until the eggplant is golden brown on all sides, 10 to 15 minutes. Remove the eggplant from the pan, drain on paper towels, and set aside.
2 teaspoons kosher salt, or to taste
2 tablespoons olive oil
1 red onion, small, chopped
3 teaspoons garlic, minced
2 teaspoons capers, chopped
4 plum tomatoes, diced
1/4 cup dry white wine
1/2 cup water
1/4 teaspoon red chili pepper flakes, or to taste
1 pound orecchiette pasta
2 tablespoons balsamic vinegar
2 tablespoons basil, chopped
1 tablespoon parsley, chopped
1/4 teaspoon rosemary, chopped, or to taste
2 tablespoons scallions, chopped
2. Begin cooking the pasta; cook al dente, about 12 minutes. Drain and reserve warm. Meanwhile, reheat the sauté pan. Add the onion and cook 1 minute. Add the garlic and cook 1 minute more.
3. Add the cooked eggplant, capers, tomatoes, wine, water, pepper flakes, and the remaining salt, stirring well after each addition. Reduce the heat to medium and cook until the eggplant is very soft and the caponata has a thick consistency, about 15 minutes.
4. After cooking, finish the caponata with vinegar, basil, parsley, rosemary, and scallions. Allow to cool for 10 to 15 minutes before serving over the cooked pasta.
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