Pasta Alla Caponata - Sicilian Vegetable Pasta - Food Wishes
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Date: 2025-06-18
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Comments and reviews: 13
southbug27
I had some eggplant dish at a slumber party as a kid. I can’t remember what it tasted like now, but I still remember that it was absolutely the worst tasting food I’ve ever eaten in my life & had a weird texture. I had nightmares a couple of times after that where everywhere I went I had to be polite & eat the eggplant. It’s still surprising to me that so many people seem to love eggplant.
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I had some eggplant dish at a slumber party as a kid. I can’t remember what it tasted like now, but I still remember that it was absolutely the worst tasting food I’ve ever eaten in my life & had a weird texture. I had nightmares a couple of times after that where everywhere I went I had to be polite & eat the eggplant. It’s still surprising to me that so many people seem to love eggplant.
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serendipityshopnyc
I make caponata pretty often, and have found that the salted drained eggplant can be microwaved part way (stirring the cubes every couple of minutes) if you want to reduce the amount of olive oil needed, as eggplant can absorb an incredible amount of it. Also, walnuts are an acceptable substitute if you can't afford or easily find the very expensive pine nuts.
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I make caponata pretty often, and have found that the salted drained eggplant can be microwaved part way (stirring the cubes every couple of minutes) if you want to reduce the amount of olive oil needed, as eggplant can absorb an incredible amount of it. Also, walnuts are an acceptable substitute if you can't afford or easily find the very expensive pine nuts.
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foodwishes
Used this as the basis for a caponata savoury mince (plus semi dried tomatoes and backed of the crushed tomatoes, used balsamic instead of the vinegar and sugar ) added some olives too. Served with crusty bread and a poached egg. Breakfast of champions!
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Used this as the basis for a caponata savoury mince (plus semi dried tomatoes and backed of the crushed tomatoes, used balsamic instead of the vinegar and sugar ) added some olives too. Served with crusty bread and a poached egg. Breakfast of champions!
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Crackalacking_Z
I often make the sauce, not in a pan, but in the oven. Baking, well or roasting adds even more depth to the tomato sauce and veggies. 20-30 minutes at 180-200C, get the pasta ready in the meantime and you're ready to eat.
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I often make the sauce, not in a pan, but in the oven. Baking, well or roasting adds even more depth to the tomato sauce and veggies. 20-30 minutes at 180-200C, get the pasta ready in the meantime and you're ready to eat.
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MykePagan
My grandma made caponata and I never liked it. Then I went to Palermo, and found that caponata was the greatest appetizer/side dish in the Itlian food pantheon. And my grandma was lousy at making it. Sorry, nonna: -)
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My grandma made caponata and I never liked it. Then I went to Palermo, and found that caponata was the greatest appetizer/side dish in the Itlian food pantheon. And my grandma was lousy at making it. Sorry, nonna: -)
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drskelebone
Can you do mushrooms instead of the eggplant Like big portabellos Maybe over some arugula to retain some bitterness I'm just not a big fan of eggplant (nor are my found family.
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Can you do mushrooms instead of the eggplant Like big portabellos Maybe over some arugula to retain some bitterness I'm just not a big fan of eggplant (nor are my found family.
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VEC7ORlt
I don't get the 'pulls out moisture and bitterness' part at all - haven't tasted bitter eggplant since forever, pretty sure we have that bred out of them long time ago.
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I don't get the 'pulls out moisture and bitterness' part at all - haven't tasted bitter eggplant since forever, pretty sure we have that bred out of them long time ago.
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bobblanchard5192
Can you talk in one range. I can't make it through a whole video because of the high range but I love the recipes. I understand its your style but talk normal.
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Can you talk in one range. I can't make it through a whole video because of the high range but I love the recipes. I understand its your style but talk normal.
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1970boobear
I usually buy caponatta to have w/ celery sticks & hard boiled eggs. But if we are promoting him to a pasta course i will Absolutely make my own! Grazie mille Chef
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I usually buy caponatta to have w/ celery sticks & hard boiled eggs. But if we are promoting him to a pasta course i will Absolutely make my own! Grazie mille Chef
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pez5767
We do a similar recipe under the broiler. It's amazing how satiating eggplant can be with pasta. Also great with a few crimini mushrooms added.
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We do a similar recipe under the broiler. It's amazing how satiating eggplant can be with pasta. Also great with a few crimini mushrooms added.
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chubeye1187
I was thinking of swapping out the aubergines for courgettes at the start. It's always on anyone's mind who grow summer squashes
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I was thinking of swapping out the aubergines for courgettes at the start. It's always on anyone's mind who grow summer squashes
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JayEllJayToo
Casually using Cajun trinity instead of Italian sofrito is big chef energy. Not mentioning it, though I dunno about that.
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Casually using Cajun trinity instead of Italian sofrito is big chef energy. Not mentioning it, though I dunno about that.
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neilhunter495
Since moving in with my Italian partner we always have jars of caponata in our cupboards. Except it's me who makes it
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Since moving in with my Italian partner we always have jars of caponata in our cupboards. Except it's me who makes it
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