There arent any notes yet. Search Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. cup plus 2 tablespoons olive oil, plus more if desired, small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes, ounces orecchiette (or other shaped pasta), cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, cup fresh ricotta or burrata (about 8 ounces), Eggplant Caponata Pasta With Ricotta and Basil, Roasted Tomato, Mozzarella and Pesto Calzones. Ad Choices, Pasta with Roasted Eggplant, Ricotta, and Basil, 3/4 pound eggplant, cut into 1-inch pieces (about 4 cups), 1 medium onion, chopped fine (about 1 cup), 1 medium red bell pepper, sliced thin (about 1 cup), 1/2 pound vine-ripened plum tomatoes, seeded and chopped (about 4), 2 teaspoons balsamic vinegar, or to taste. extra ricotta and some toasted pine nuts. Please wait a few seconds and try again. At Eat Your Books we love great recipes and the best come from chefs, authors and bloggers who have spent time developing and testing them. eggplant caponata pasta with ricotta and basil. It is a good dish and I'll probably make it again. Cut the eggplant into cubes with the skin. Cook the onion, capers, garlic and red-pepper flakes, stirring frequently, until the onion is tender, 2 to 3 minutes. Heat 2 tablespoons of extra virgin olive oil in a large skillet. oil and 1/2 tsp. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. Toss spaghetti with eggplant, tomatoes, basil, garlic, Parmesan, remaining 2 Tbsp. Juicy and sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes. Summer Squash Pasta With Just Enough Anchovies. Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. We're sorry, we're not quite ready! Add the onions, bell pepper, and celery. butterfly pea flower vodka cocktail Anasayfa; aware super theatre parking. eggplant caponata pasta with ricotta and basil. Install the Meal Planner Pro Recipe Clipper to save all of your favorite online recipes! (Eggplant mixture can be made in advance and refrigerated for up to 2 days.). the balsamic vinegar on the pasta right 1/4 cup ricotta cheese 1/4 cup chopped fresh basil leaves freshly grated Parmesan cheese to taste Step 1 Preheat oven to 450F. (Eggplant should brown and tenderize but still maintain its shape.) Adding hot or sweet italian sausae really spices it up and makes it delicious. I finished with capers, a little In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes. dried herbs - oregano, basil, red chilli flakes. Transfer eggplant gently gently into a colander (but do not rinse), then squeeze lightly with a paper towel. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. . cup plus 2 tablespoons olive oil, plus more if desired, small Italian eggplants (2 pounds total), trimmed and cut into -inch cubes, cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more leaves for garnish, cup fresh ricotta or burrata (about 8 ounces), Fall Pastas Youll Want to Make All Season Long. Cut a slice off the base so the eggplant stands steady. Please wait a few seconds and try again. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Pop one of these pasta bakes in the oven for a creamy and satisfying dinner tonight. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little. Add garlic; cook 1 minute longer. Please wait a few seconds and try again. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.). When oil is hot, cook and stir eggplant, tomatoes, onion and carrot until crisp-tender, 8-10 minutes. In a large skillet, heat 2 T olive oil over medium-high. Web Add eggplant mixture, pasta and cup reserved pasta water to the pot. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. In addition to using what the recipe called for, we added about 6 more cloves of garlic. Heat another cup oil, then add remaining eggplant. My guy liked it and Season generously with salt and pepper. salt, sugar to taste. https://www.copymethat.com/r/tWZ3J815u/eggplant-caponata-pasta-with-ricotta-and/, Eggplant Caponata Pasta with Ricotta and Basil, No one who cooks, cooks alone. Note: The information shown is Edamams estimate based on available ingredients and preparation. w/o it its not thats grand, needs a lil more spice! (You might not use all the pasta water.). Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Your Daily Values may be higher or lower depending on your calorie needs. not the flavor points I like, I added some lemon juice to cut the sweetness and next time will add some toasted pine nuts. by | Jun 15, 2022 | is brian bellows in the hall of fame | ukraine to poland distance | Jun 15, 2022 | is brian bellows in the hall of fame | ukraine to poland distance Before following, please give yourself a name for others to see. Cook spaghetti as package label directs until al dente, about 8 minutes. I made this dish and used orrechietti as the pasta. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. Place all the cut eggplant into a large glass bowl and toss with a cup of olive oil, a tsp of kosher salt and a tsp of black pepper. eggplant caponata pasta with ricotta and basil. In a large nonstick skillet, heat cup olive oil over medium-high. Divide Medium 195 Show detail Preview View more Bake for approximately 20 minutes or until the ricotta cheese is soft and golden. Heat a pan, add the garlic flavoured . Transfer to a large bowl. Season generously with salt and pepper. packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish 2 tablespoons red wine vinegar 1 cup fresh ricotta or burrata (about 8 ounces) Subscriber benefit: give recipes to anyone. Instructions. Roast the eggplant, allow to cool and chop coarsely. I used canned tomatoes instead of fresh, 3 tablespoons drained brined capers. I added sweet Italian chicken sausage, extra basil, and parsley and rosemary from the garden. Highly-rated with four , Dinner 209 Show detail Preview View more, Web Recipe: Sicilian Pasta alla Norma. Season and repeat. (Eggplant should brown and tenderize but still maintain its shape.) Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. welcome taste with the pasta after all the cup plus 2 tablespoons olive oil, plus more if desired, 2 small Italian eggplant, cut into -inch cubes, about 2 cups, packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, Eggplant Caponata Pasta with Basil and Ricotta. Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. While the eggplant cooks, bring pasta water to a boil and cook until al dente. Heat another 1/4 cup oil, then add remaining eggplant; season and repeat. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside. Dump into a colander and let drain for 1 hour. Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Cook spaghetti as package label directs until al dente, about 8 minutes. Really good, added a hot banana pepper Heat another cup oil, then add remaining eggplant. The ricotta was a Season generously with salt and pepper. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta. Add another 2 tablespoons olive oil to the skillet and reduce the heat to medium. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. The recipe took way too long to prepare and it was marginal at best. Place the eggplants on paper towel to dry off the excess moisture, and toss them in the oil to coat. Can substitute burrata cheese for ricotta cheese, and shaped pasta of your choice for orecchiette pasta. Heat 3 Tbsp extra virgin olive oil in a skillet (with lid) over medium-high heat. very good, but DO NOT forget to add the balsamic. https://www.copymethat.com/r/krxC2O1Ii/eggplant-caponata-pasta-with-ricotta-and/, Eggplant Caponata Pasta with Ricotta and Basil. Spread the oil coated eggplant on the baking sheet and bake for about 20-30 minutes or until they start to turn golden brown. Prepare the other ingredients. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little or even recklessly. To make the eggplant shell into a container you need to hollow it out, leaving a 1-centimeter thickness all around the shell edge and bottom. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. for flavor & texture. 2 tablespoons granulated sugar. 1 week ago nytimes.cf Show details . Pass with additional olive oil for drizzling, if desired. This zesty pasta sauce has everythingtomatoes, peppers, green olives, capers, and a little pancetta. crabapple vs cherry tree / a thunderstorm is a connection between what two spheres / a thunderstorm is a connection between what two spheres It's not the best thing I've ever eaten, but its good. Subscribe now for full access. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little or even recklessly. 1 recipe Roasted Eggplant 3 tablespoons golden raisins 3 tablespoons sherry vinegar 2 tablespoons capers 2 tablespoons extra-virgin olive oil medium yellow onion, chopped 1 celery stalk, diced 1 red bell pepper, stemmed, seeded, and diced teaspoon sea salt 1 tablespoon tomato paste 3 garlic cloves, grated Preheat oven to 375 degrees F. Place crostini on sheet tray and brush each one with olive oil, season with salt and pepper. Cook for about 10 minutes, until vegetables are soft. Pat dry and cut into 1" pieces. EYB; . This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Also browned a pound of ground lamb and added that as well. NYT Cooking is a subscription service of The New York Times. Line a baking tray with some parchment paper. Bake until lightly browned, remove from oven, let cool. https://www.copymethat.com/r/UP9Oz1fnk/eggplant-caponata-pasta-with-ricotta-and/, Eggplant Caponata Pasta with Ricotta and Basil. Before following, please give yourself a name for others to see. 2020 FoodRecipesGlobal.com. While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened. It should not be considered a substitute for a professional nutritionists advice. This recipe has been indexed by an Eat Your Books Member. 12 ounces orecchiette (or other shaped pasta) cup finely chopped shallot (about 1 small shallot) cup pine nuts. Add all ingredients or a few that you'd like to add to your shopping list: 1/2 cup plus 2 tablespoons olive oil, plus more if desired, 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes, 12 ounces orecchiette (or other shaped pasta), 1/3 cup finely chopped shallot (about 1 small shallot), 1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, 1 cup fresh ricotta or burrata (about 8 ounces), (must subscribe to nutrition calculator to use this feature), Fine Tune Ingredient Matches for Even More Accurate Nutrition, New Orleans Gumbo with Shrimp and Sausage. Heat the oven to 400 degrees F. Season the eggplant cubes with salt (if you have the time, , 2. Ingredients Kosher salt and black pepper 1/3 cup raisins, preferably yellow 2 tablespoons granulated sugar 1/2 cup plus 2 tablespoons olive oil, plus more if desired 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes 12 ounces orecchiette (or other shaped pasta) 1/3 cup finely chopped shallot (about 1 small shallot) (Eggplant should brown and tenderize but still maintain its shape.) Adjust to pressure-cook on high for 45 minutes. I would definitely add more garlic to the mix, but altogether this was tasty, satisfying, and not difficult to make. Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. You can donate via Paypal to us to maintain and develop! Be the first to leave one. eggplant caponata pasta with ricotta and basil. This recipe does not currently have any reviews. Add the celery and onions and cook until soft, about 5 minutes. Meanwhile, Bring a large pot of salt of water to a boil. Ceasar Salad. Romaine, House-made croutons . Put a lid on if required; In the meanwhile, cook the pasta and take it out of the water when it's really al dente. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned. The display of third-party trademarks and trade names on this site does not necessarily indicate any affiliation or endorsement of FoodRecipesGlobal.com. Wheres the full recipe - why can I only see the ingredients? Cut eggplant into 1" rounds, apply salt and rest for 20 mins to allow water to drain out. 600 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 65 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 15 grams protein; 682 milligrams sodium. Heat oil over medium-high heat in a large Dutch oven or wide, deep saut pan and add eggplant, bell pepper, onion, mushrooms, and garlic. Add eggplant mixture, pasta and cup reserved pasta water to the pot. Add eggplant mixture, pasta and 1/2 cup reserved pasta water to the pot. liked it, which in my mind makes a success! Divide among shallow bowls, top with ricotta and torn basil, and serve immediately. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta. 3 tablespoons drained brined capers. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. had seconds, although I am not sure if I will Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Arrange on greased pan and roast at 200C for 30 mins. Cook, stirring, until. Divide among shallow bowls, top with ricotta and torn basil, and serve immediately. Heat 2 tablespoons of the canola oil in a large saute pan. cup plus 2 tablespoons olive oil, plus more if desired. If the recipe is available online - click the link View complete recipe if not, you do need to own the cookbook or magazine. Eggplant Caponata Pasta with Basil and Ricotta cup raisins, preferably yellow 1 tablespoon granulated sugar cup plus 2 tablespoons olive oil, plus more if desired 2 small Italian eggplant, cut into -inch cubes, about 2 cups 12 ounces small pasta cup finely chopped onion 3 tablespoons drained brined capers 2 garlic cloves, finely chopped How would you rate Pasta with Roasted Eggplant, Ricotta, and Basil? body positive tiktok accounts; tough guise 2 summary sparknotes; tracking polls quizlet Toggle navigation. All rights reserved. Serve with fusilli lunghi, the long spirals of pasta. Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. Added With lots of crunchy green beans, caramelized lemon, toasted nuts, and creamy cheese, this is somewhere between a great pasta and a delicious salad. Deglaze with red wine vinegar. Directions. NYT Cooking is a subscription service of The New York Times. This is a very elegant sauce that is traditionally served with seafood-filled ravioli, but linguine with pink shrimp sauce is just as delicious. Preheat oven to 425F and begin by cutting 2 pounds of eggplant into approximately 1" cubes. Very disappointing. Reserve 1 cup pasta water, then drain pasta. Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin , 3. Saut the eggplant. We're sorry, we're not quite ready! Never a problem with this silky, creamy, low-effort pasta full of shallots, anchovies, and brown butter hazelnuts. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar. Remove the eggplant and tomatoes from the heat and cut into dice. Add eggplant mixture, pasta and cup reserved pasta water to the pasta pot. i enjoy the way in which this recipe looks i eaten it before with my children most of us enjoyed this we can have a household gathering again and cook this recipe again soon this really is one tasty recipe you should test it i guarantee you whatever you should this its very tasty, . Leave for 30-60 minutes then rinse well and pat dry with kitchen paper or tea towel. To revisit this recipe, visit My Account, then View saved recipes. Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. Leave a Private Note on this recipe and see it here. (Soups) Insalate (Salads) Side Pasta In Sauce House Made Pasta Specials Meat,Fish & Chicken Contorni (Sides) Coal Fired Pizza Classic Calzones or Stromboli Sandwich . Pass with additional olive oil for drizzling, if desired. While the eggplant cooks, add the pasta to the boiling water and cook until al dente. $13.00. 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes. 600 calories; 32 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 65 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 15 grams protein; 682 milligrams sodium. Remove most the strings from the celery. Cook, stirring occasionally, for 8-10 minutes, or until the eggplant has browned and the pepper has softened. My 3 1/2 year-old and 15 month-old sons Transfer to a large bowl. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta. Season again with salt and pepper. I think the key with dishes like this is to get nice fresh ingredients and revel in the actual vegetable-y taste of it. While the eggplant cooks, add the pasta to the boiling water and cook until al dente. The eggplant blends nicely into the sauce and overall the dish is pretty healthy. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. A bright and punchy side thats as good enjoyed right away, after a few hours, or even chilled. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Before following, please give yourself a name for others to see. this is a great mid-week dish. Toss in a large bowl with 2 tablespoons coarse salt. Each town, village, even mountain, has its own specialties and traditional dishes mirroring the land, season and ancestral heritage. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Press cancel. eggplant caponata pasta with ricotta and basilbridge deck construction. Peel and roughly chop the onion. Each number corresponds to the numbered written steps below. instead of fresh. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Bring to a boil and let cook about 2 minutes, then cover and set aside. Weve helped you locate this recipe but for the full instructions you need to go to its original source. Heat the olive oil in a saute pan over medium heat; add the garlic and quickly cook for 30 seconds, taking care not to burn. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar. Instructions. Divide among shallow. Add eggplant mixture, pasta and cup reserved pasta water to the pot. Pre-heat the oven, lightly grease a medium baking dish. bland, so I added 5 more cloves of garlic, Wash and dry the eggplants. Transfer to a large bowl. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta For the best results, taste and season your eggplant mixture with salt and . In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency. Subscribe now for full access. Bring a large pot of salted water to a boil over high heat. each salt and pepper, adding cooking water as necessary to moisten. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta. This traditional Sicilian pasta dish features the fresh flavors of eggplant, basil, garlic, and , 264 Show detail Preview View more, Easy to make snacks without cooking healthy snack ideas, Slow cooker red beans amp sausage recipe. June 14, 2022; park city pickleball tournament . Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Transfer to a large bowl. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.). Season and repeat. I have made this recipe many times. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Trim the stems from the eggplants. Preheat oven to 425F and begin by cutting 2 pounds of eggplant into approximately 1" cubes. Add the onions, bell pepper, and , 4. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) (You might not use all the pasta water.). Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta. In a large skillet saut onions in olive oil until cooked through and lightly browned. Use enough oil to coat all the pieces. Reserve 1 cup pasta water, then drain pasta. and used canned whole Italian tomatoes All rights reserved, 1. Rinse the eggplant under cool running water, drain thoroughly and . As everyone stated, this sauce was pretty In a large nonstick skillet, heat cup olive oil over medium-high. Season with a pinch of kosher salt and black pepper. Also extra garlic, a little more ricotta and a splash more balsamic! additional ingredients. Always check the publication for a full list of ingredients. Reserve 1 cup pasta water, then drain pasta. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Shubhra Mohanty June 09, 2022. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Inspired by French onion soup, this pasta is deeply savory, relying on umami-rich miso to deliver flavor fast. This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sauted eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar Though caponata is often served as a side, salad or relish, this eggplant saut forms the foundation of a hearty vegetarian pasta For the best results, taste Remove strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. When hot, add diced eggplant, red onion, and bell pepper. Cook for about 5 to 7 minutes, tossing regularly until softened. Place filling in the baking dish and top with the ricotta cheese topping, sprinkle with the Parmesan cheese. Much more flavor! In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water. It should not be considered a substitute for a professional nutritionists advice. Add the olives, tomato paste, vinegar, sugar, and oregano. Share . Toss with ricotta and serve immediately. Laurie Colwin. cup plus 2 tablespoons olive oil, plus more if desired, 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes, 12 ounces orecchiette (or other shaped pasta), cup finely chopped shallot (about 1 small shallot), packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish, 1 cup fresh ricotta or burrata (about 8 ounces). Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Ingredients Kosher salt and black pepper cup raisins, preferably yellow 2 tablespoons granulated sugar cup plus 2 tablespoons olive oil, plus more if desired 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes 12 ounces orecchiette (or other shaped pasta) cup finely chopped shallot (about 1 small shallot) Season with salt and pepper. Order Eggplant Caponata online from Marcello's Coal Fired Restaurant & Pizza. Be the first to leave one. Step 2 In a jelly-roll pan toss eggplant with 1 tablespoon oil. Basil, Olive Oil, Balsamic Drizzle. Perfect "summer harvest" 350 gr eggplants 100 gr ricotta 50 gr capers 400 gr pasta basil 80 gr sundried tomatoes Metric- US Customary Procedure Cut your eggplant in cubes and gently fry them in abundant olive oil for about 10-15 minutes. Step 3. Golden raisins would have been good too. I'm usually at a loss with eggplant, and I found this dish a nice way to prepare it. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.). pasta dish. Place all the cut eggplant into a large glass bowl and toss with a cup of olive oil, a tsp of kosher salt and a tsp of black pepper. Pass with additional olive oil for drizzling, if desired. Great recipeI had garden fresh eggplant, tomato, and basilthe fresh flavor of all was what I was hoping for and was not disappointed so good Great vegetarian recipe, flavorful and healthy. Thank you! Place in a colander and cover with about 3-4 handfuls of sea salt. Eggplant Caponata Pasta with Ricotta and Basil cooking.nytimes.com Jessica F Ingredients Kosher salt and black pepper cup raisins, preferably yellow 2 tablespoons granulated sugar cup plus 2 tablespoons olive oil, plus more if desired 2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes