RIGATONI AND CAPONATA

Rigatoni and Caponata image

Provided by Kathy W

Number Of Ingredients 14

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SAUCE
1 - 1 1/2 c spicy tomato sauce i used my 5 spicy minute marinara sauce (see comments below for the link to it.)
1-2 Tbsp olive oil
1 medium onion, chopped
1-2 small zucchini, quartered lengthwise and sliced in about 1/2" pieces
1 small eggplant, about 1 pound (or use small japanese eggplants - 1 pound worth) cut into 3/4 inch cubes
2 Tbsp tomato paste
2 Tbsp warm water
1 Tbsp red wine vinegar
1 tsp sugar
1 Tbsp capers, rinsed and drained
salt and pepper, to taste
1 lb rigatoni pasta, cooked
2 Tbsp or so, toasted pine nuts or slivered almonds, optional

Steps:

1. Mix together the tomato paste and warm water and set aside.
2. Bring a large pot of salted water to a boil.
3. While getting the water started and rigatoni cooking, warm the oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
4. Add the eggplant and zucchini and cook until the eggplant begins to soften, about 6-10 minutes.
5. Stir in the tomato sauce. Then add the tomato paste, vinegar, sugar and salt and pepper. Stir in capers. Reduce heat to low and keep warm while the rigatoni cooks.
6. Cook rigatoni according to package directions. Drain, place in large serving bowl, add sauce and toss to combine. Garnish with the nuts, if desired.