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Caponata-touille Pasta


This eggplant ragout of sorts is a mashup of French ratatouille and Italian caponata. It’s got ratatouille’s sweetness from bell peppers and tomatoes and caponata’s signature tang and brininess from capers and olives. We also added a handful of greens to make it feel like a complete meal.

Serves 4

olive oil

1 medium eggplant, chopped into ½-inch pieces

salt to taste

1 medium red onion, chopped into ½-inch pieces

2 small red bell peppers, chopped into ½-inch pieces

2 small zucchinis, chopped into ½-inch pieces

1 15-ounce can cherry tomatoes

2 tablespoons capers

¼ cup pitted Kalamata olives

1 teaspoon red chili flakes

12 ounces regular or gluten-free spaghetti

1 tablespoon sherry vinegar

1 bunch spinach, roughly chopped

1. Heat a few tablespoons of the olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring frequently, until it becomes tender and translucent, about 8 minutes. Add a pinch of salt and the onion. Cook until tender, another 8 minutes or so. Then add the bell peppers and zucchini and cook for another 10 minutes or so, adding a little extra olive oil if needed. Last, add the cherry tomatoes, capers, olives, and chili flakes and let that come to a strong simmer.

2. While the sauce simmers, bring a pot of water to a boil and cook the pasta according to the package directions.

3. A few minutes before serving, add the vinegar and spinach to the sauce, folding it in so the spinach wilts. Taste for seasoning and add salt as needed. Add the cooked pasta to the skillet and toss well to coat.