Pasta alla Caponata

01Method

1. 1

   Using a vegetable peeler, remove half of the eggplant skin in lengthwise strips, then cut into ½-inch cubes. Place in a large bowl, toss with kosher salt, and leave to draw out moisture for 20 minutes, stirring occasionally. Transfer to a colander, rinse briefly under cold water, and drain thoroughly.

2. 2

   Meanwhile, bring a large pot of well-salted water to a boil over high heat. Cook the rigatoni until just al dente, about 12 minutes, stirring from time to time. Reserve some pasta water before draining.

3. 3

   Heat the olive oil in a wide skillet over medium heat. Add the garlic cloves and let them sizzle gently, swirling the oil for about 30 seconds. Remove the garlic and set aside.

4. 4

   Raise the heat to high and add the drained eggplant to the skillet. Stir-fry until the eggplant begins to soften and lose its raw texture, about 6 minutes. Turn off the heat, then transfer the eggplant to a strainer set over a bowl. Pour any oil that drips through back into the skillet and return to medium-high heat.

5. 5

   Add the onion, celery, and red pepper to the skillet. Cook, stirring frequently, until the onion turns translucent and the vegetables begin to soften. Stir in the pine nuts, red pepper flakes, capers, and reserved garlic, and cook for another minute.

6. 6

   Stir in the sugar and vinegar and cook for one more minute. Return the eggplant to the skillet and stir until nearly tender, 2 to 3 minutes. Add the crushed tomatoes with a small splash of water and cook, stirring, for about 3 minutes. Lower the heat.

7. 7

   Scoop the cooked pasta directly into the sauce using a strainer. Add a ladle or two of reserved pasta water as needed to loosen the sauce. Turn off the heat, fold in the torn basil, and finish with freshly grated pecorino before serving.