Mediterranean Cold Pasta with Roasted Vegetable Caponata

Cold Pasta with Vegetable Caponata

Category: Main Course
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Ingredients

Instructions

1. Prepare the Eggplant:
   Begin by washing, drying, and cutting the eggplant into 1 cm cubes. Heat seed oil in a large pan with high sides, and fry the eggplant in batches. Be sure not to overcrowd the pan, as this will prevent the oil temperature from dropping. Fry until golden, then remove the cubes with a slotted spoon and place them on paper towels to drain excess oil.

2. Chop the Vegetables:
   Peel and finely chop the red onion. Next, clean and cut the remaining vegetables (the zucchini, red bell peppers, and yellow bell peppers) into 1 cm cubes, making sure all pieces are uniformly sized for even cooking.

3. Cook the Pasta:
   Meanwhile, bring a large pot of salted water to a boil to cook the pasta. Cook the mezze penne rigate for about 2-3 minutes less than the package instructions indicate to ensure it remains al dente. Once cooked, drain the pasta, reserving a bit of the pasta water.

4. Prepare the Caponata Sauce:
   In a separate skillet, heat a bit of extra virgin olive oil and add the chopped onion. Sauté for a few minutes until softened. Then, add the bell peppers and cook for an additional 5-6 minutes until tender.

5. Add Sugar and Vinegar:
   Stir in the sugar, allowing it to dissolve into the vegetables. Add the white wine vinegar and let everything simmer for another 2 minutes, allowing the flavors to meld. Turn off the heat.

6. Combine the Ingredients:
   Add the fried eggplant, chopped tomatoes, and the cooked mezze penne rigate to the skillet with the vegetables. Toss gently to combine, ensuring everything is evenly mixed. If the pasta seems dry, you can add a splash of reserved pasta water.

7. Season and Serve:
   Season the cold pasta with salt and pepper to taste. For a final touch, drizzle with extra virgin olive oil. Allow the pasta to cool down to room temperature or chill it in the refrigerator before serving.

Serve your delicious Cold Pasta with Vegetable Caponata as a refreshing main dish for warm days or as a hearty side at any meal. This vibrant, flavorful dish combines the freshness of vegetables with the richness of fried eggplant, creating a delightful, satisfying meal that’s perfect for picnics, potlucks, or light dinners.

Nutritional Information (Per Serving):

This recipe offers a great balance of flavors and textures, making it a nutritious and satisfying choice that can be enjoyed by everyone. It’s also versatile and can be prepared ahead of time, making it a convenient option for busy days.