1/2 lb. Pappardelle’s Basil Garlic Fettuccine
1/2 – 3/4 cup Olive Us Extra Virgin Olive Oil (EVOO), divided
1 1/2 lb eggplant, cut into 1” cubes
1 cup onion, finely chopped
1 cup tomato sauce
1-2 garlic cloves, crushed
1/2 cup celery, sliced crosswise into pieces
2 – 4 Tablespoons green olives, pitted and roughly chopped (great selection at Olive Us!)
2 anchovy filets, chopped
2 Tablespoons capers, roughly chopped
2 Tablespoons Olive Us Neapolitan Herb or Traditional Dark Balsamic
Sea salt and pepper to taste
1-2 teaspoons sugar or to taste (optional)
Heat a large pot over medium heat, then coat with 3 tbsp. EVOO. Add 1/3 of eggplant and cook, stirring constantly, until browned on all sides, about 8 minutes. Transfer to a side dish. Add 2-3 more tbsp. EVOO each time and repeat cooking process for the remaining two eggplant batches.
Warm 3 tbsp. EVOO in the same pot. Add onion and season with salt & pepper. Cook until the onions are translucent, about 4 minutes. Add tomato sauce, olives, capers, garlic, celery, and anchovies. Bring to a simmer, then return eggplant to the pot and add vinegar and sugar (if desired). Gently stir mixture and let simmer, uncovered, for 30 minutes. Season with salt & pepper.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain pasta.
Toss pasta with caponata vegetables until well mixed. Serve immediately & enjoy!
Adapted from recipe by Pappardelle’s Pasta