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Rigatoni with Classic Caponata




Source of Recipe


Cooking Pleasures - April/May 2006






Recipe Introduction


Choosing the right eggplant can make all the difference in the success of this dish. Look for an eggplant that has shiny, unblemished skin and feels heavy for its size. This usually designates an eggplant that has fewer seeds; it is often the seeds that give an eggplant its bitterness. Serve the pasta with freshly grated Parmesan cheese.





List of Ingredients



• 8 oz rigatoni
  
• 2 T olive oil
  
• 1 (1 lb) eggplant, peeled, cut into 1/2-inch pieces
  
• 1 cup chopped onions
  
• 1 (14.5 oz) can diced tomatoes
  
• 3/4 cup Kalamata olives
  
• 1/4 cup pine nuts
  
• 1/4 cup balsamic vinegar
  
• 2 T capers
  






Instructions



1. Cook rigatoni in large pot of boiling salted water according to package directions.
   
2. Meanwhile, heat oil in large skillet over meidum-high heat until hot. Add eggplant and onions; cook 5 minutes or until softe, stirring frequently.
   
3. Add all remaining ingredients; bring to a boil. Reduce heat to low; simmer 15 minutes, stirring occasionally.
   
4. Drain rigatoni; toss with sauce.
   






Final Comments


6 servings