Eggplant Caponata Pasta With Ricotta and Basil

Microwave cut eggplant before frying. Uses less oil.

Green olives bring out the true taste of caponata, so I will dice up a few and toss them in.

This was lovely. I went crazy and tossed the whole thing with ricotta throughout then served with a plop of burrata on top. My mother was so eager for her burrata plop she carried it, bare handed from the kitchen to her waiting plate. My father however did not eat his plop as he “does not know what burrata is”. And yes, the correct term for a small portion of a large ball of burrata is a plop.

Took Lori’s suggestion; added sliced green olives with the caper mix. Increased eggplant, and next time will increase the raisins - enjoyed the sweetness that they add to the briny, tangy sauce. Added parsley, mint and chives to the basil. This dish is for those who enjoy strong flavors. I am a fan! Great way to use up end of season farmers market eggplants. The ricotta adds the right touch of mellow. Drizzled with olive oil as suggested. Yum!

I made the following modifications to fit my style of cooking: Boil water with sugar and raisins in microwave for 90 sec. Cut the eggplant per recipe, toss with ¼ c. oil, or whatever you’re comfortable with, and spread on parchment lined baking sheet. Roast in 400 preheated oven while doing balance of prep. Boil pasta water while sautéing shallots (I added additional to taste), capers , dried peppers, etc including green olives. Add eggplant when browned, 30-40 min Drain ziti, add all together

I hate pasta recipes calling for 12 ounces when packages are 16 oz.. a pain to keep small portions of uncooked pasta around but then have to adjust sauce ingredients to work for the whole package. If you’re pasta phobic give the recipe for 8 oz. then at least one can just double for a package.

Comment synthesis: It's caponata-INSPIRED; therefore, it doesn't share the exact ingredients. SO WHAT? Add green olives - excellent. Add anchovies with the shallots - delicious. Up raisin quantity to half cup - better and not too sweet. Up the chili flakes to 1/2 tsp. Yes, the recipe is confusingly written. You need three pots/pans plus a big bowl: pasta pot, small saucepan to boil raisins, and big skillet for eggplant. Microwave the eggplant first & you will not need as much oil to cook it.

Made this last night. No capers, but used green olives as substitute as some commenters had suggested. I sliced the eggplant into thick rounds and broiled until brown on both sides. Removed from broiler and cut into cubes then followed the recipe as written (much less oil needed and easier prep and clean up). It was delicious - delicate and complex. Will make again.

So easy: can of Cento eggplant caponata (on Amazon), can of tuna in olive oil, preferably Genova, lots of fresh parsley. Mix with pasta and bit of pasta water. Delicious!

So delicious! If I make this again, I’ll double the eggplant and overall sauce to make this a bit more saucy and hearty beyond the pasta.

Great! Made even better via cutting the fat by roasting the lightly salted eggplant cubes tossed in a bit of oil @ 425 for 30-35 min—CREAMY w/ some skin crisps. Also melted 2 anchovies into the softening shallots and subbed quartered Castlevetrono olives for capers. Wow.

So, this recipe was clearly written by someone who loves doing dishes. As someone who does not like doing dishes, this is nevertheless delicious and totally worth the time I will spent at the sink tonight.

The description says it is inspired by the Italian dish that includes tomatoes, caramelizes onions, and anchovies! This dish is vegetarian so no anchovies and apparently no onions or tomatoes either in this version! Other commenters have added olives for the briny/salty anchovies provide!

Pretty good the night I cooked it; but much better as leftovers. I used ricotta the night we made and ate it as a hot dinner, but I actually prefer it as a cold pasta salad, without any cheese. The ricotta added a gloppiness that the eggplant already gave (it's a welcome glop from the eggplant since it creates a sort-of sauce, but the ricotta was too much glop). BTW, salt the eggplant in a colander for 30 min, and squeeze out the liquid before frying! You'll get creamier, silkier eggplant.

Yes, the way it is written is confusing. However, I reread it and it says put the raisins, sugar, and 1 c. water in a small saucepan—so they are prepped separately.