Caponata with Pasta

Caponata with Pasta


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I had so many different veggies in the fridge that I decided to make this dish. It was so good. You can also serve at room temperature on crackers as an appetizer or heated on grilled meats.

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lincroft, nj

Serving Size / Yield

4 servings


  • 1 small eggplant, diced
  • 1 celery heart (the whitest stalks in the center)
  • 1/4 C. carrots, diced
  • 1/2 C. Italian green beans
  • 1/2 small red onion, diced
  • 6-8 oz. mushrooms (canned or fresh)
  • 1 large clove garlic, grated
  • 1 jar Francesco Rinaldi Garden Combo tomato sauce
  • 2-4 Tbs light oil
  • 1/2 C. vegetable stock
  • 1/4 C. grated parmesan
  • 1 box spagetti or other pasta or macaroni you prefer
  • 1-2 Tbs. salt (optional)

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Heat deep skillet until oil ripples - the pan needs to be hot for the eggplant not to soak up all the oil at once. Saute eggplant in oil, adding a bit more if needed. Add onion, carrots, beans, mushrooms and garlic. Saute about 5 minutes uncovered. Add entire jar of sauce. Use stock to clean out jar and add to vegetables. Cook covered about 20 minutes, stirring every 5 minutes.

Meanwhile, boil and salt water. Add pasta and cook to your desired tenderness, about 7 minutes. Strain pasta, add to skillet and combine well with caponata. Simmer about 2 minutes. Garnish with grated parmesan. Serve at room temperature on crackers or on grilled meats!

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