RIGATONI AND CAPONATA
Eggplant is not something I use very often. I found this recipe and just had to give it a try. I am so glad I did! It is delicious! Although caponata usually calls for celery, this recipe uses zucchini instead.
Provided by Kathy W
Categories Other Sauces
Number Of Ingredients 14
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.
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Breanna Horne
[email protected]Amazing!
Sway Babie
[email protected]No thanks.
tshami aletta
[email protected]I'll try it.
Aslam Mallah
[email protected]Yum!
Nadeem Husan
[email protected]Could be better.
Tasnim Hasan
[email protected]Meh.
Pandon Biswas
[email protected]Not bad!
Gina Garofalo
[email protected]This dish was just okay. The caponata was a bit too oily and the rigatoni was a bit mushy. I would not make this dish again.
Elijah Ojo
[email protected]I followed the recipe exactly and the dish turned out terrible. The caponata was too sweet and the rigatoni was overcooked. I would not recommend this recipe.
Ashikur Rahaman
[email protected]This dish was a bit bland for my taste. I would recommend adding some more spices to the caponata. The rigatoni was cooked well, but the sauce was a bit too watery.
Tshepiso Duma
[email protected]This dish is a great way to use up leftover vegetables. I used a variety of vegetables that I had on hand, and the caponata turned out great. The rigatoni was also cooked perfectly.
Rasaki Abdul
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The caponata was sweet and tangy, and the rigatoni was cooked perfectly. I will definitely be making this dish again.
Charlee Caldrum
[email protected]This is a great recipe for a quick and easy weeknight meal. The caponata can be made ahead of time and the rigatoni cooks in just a few minutes. I always have the ingredients on hand so I can make this dish whenever I need a quick and tasty meal.
Emmanuel Odiwe
[email protected]I've made this dish a few times now and it's always a crowd-pleaser. The caponata is so versatile and can be used as a topping for pasta, grilled chicken, or even as a sandwich spread.
Tahamid Idrak
[email protected]This dish was easy to make and very flavorful. I used fresh vegetables from my garden and the caponata was bursting with flavor. The rigatoni was cooked perfectly and the sauce was creamy and delicious.
Lala Luqman
[email protected]The rigatoni and caponata were both cooked perfectly. The caponata had a nice balance of flavors and the rigatoni was al dente. Overall, this was a great dish.
Rafayel Fardin
[email protected]I followed the recipe exactly and the dish turned out great! The caponata was especially delicious. I would definitely recommend this recipe to others.
mergi ye
[email protected]This rigatoni and caponata dish was a hit with my family! The caponata was flavorful and tangy, and it paired perfectly with the rigatoni. I will definitely be making this dish again.