Go Back
Close-up of rigatoni topped with Sicilian caponata—eggplant, tomatoes, celery, green olives, and capers—garnished with basil on a rustic plate, with olive oil and bread in warm light.

Sicilian caponata Rigatoni

Rigatoni tossed with classic Sicilian caponata—golden eggplant, tomatoes, celery, olives, and capers—brightened with red wine vinegar and a touch of sugar for that agrodolce bite. A hearty, vegan-friendly Mediterranean pasta ready in about 45 minutes. Serve warm or at room temp with basil (plus pine nuts or ricotta salata, if you like).
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Italian, Sicilian
Calories: 540
Ingredients Method

Ingredients
  

  • 320 g 11 oz rigatoni
  • 2 medium eggplants ≈700 g, 1.5–2 cm cubes
  • 1 large onion diced
  • 2 celery stalks sliced
  • 3 –4 garlic cloves minced
  • 5 tbsp extra-virgin olive oil divided
  • 400 g 14 oz diced tomatoes (or passata)
  • ½ cup 80 g green olives, pitted & sliced
  • 2 tbsp capers rinsed
  • 3 tbsp red wine vinegar or apple cider vinegar
  • ½ tsp dried oregano or a handful of chopped basil/parsley
  • Pinch chili flakes optional
  • Salt and black pepper
  • Fresh basil to serve (optional)
  • Optional: 2 tbsp toasted pine nuts ricotta salata shavings
  • 2 tbsp apple cider vinegar + 1 tbsp pomegranate juice

Method
 

  1. Salt eggplant. Toss cubes with 1 tsp salt. Rest 20 min. Rinse and pat dry.
  2. Brown eggplant. Heat 2–3 tbsp oil in a wide pan. Sauté eggplant until golden and tender. Remove.
  3. Sauté base. Add 2 tbsp oil. Cook onion and celery 5–6 min. Add garlic 30 sec.
  4. Make sauce. Stir in tomatoes. Simmer 5–7 min to thicken.
  5. Finish caponata. Add eggplant, olives, capers, vinegar, sugar, oregano, chili. Season. Simmer 5 min. Adjust vinegar/sugar for agrodolce. Rest 10 min off heat.
  6. Cook pasta. Boil rigatoni in salted water until al dente. Reserve ½ cup pasta water. Drain.
  7. Combine. Toss pasta with caponata. Add a splash of pasta water and a drizzle of oil to coat.
  8. Serve. Top with basil (and pine nuts or ricotta salata, if using). Enjoy warm or at room temperature.