Sicilian Caponata Pasta

Ingredients

• 1 about 3/4 lb eggplant, trimmed, peeled and diced
• 1 tablespoon salt
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic (minced)
• 1 large zucchini (diced)
• 1/2 cup vegetable broth
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1 pint cherry tomatoes (halved)
• 1/4 cup basil leaves
• 1 tablespoon balsamic vinegar
• 1 lb. ziti noodles (regular or whole wheat)

Instructions

1. 1

   Toss eggplant and salt together in a bowl. Let rest for 20-30 minutes to let the water draw out. Transfer eggplant gently gently into a colander (but do not rinse), then squeeze lightly with a paper towel.

2. 2

   Heat the olive oil in a saute pan over medium heat; add the garlic and quickly cook for 30 seconds, taking care not to burn. Meanwhile, Bring a large pot of salt of water to a boil.

3. 3

   Add the eggplant to the saute pan and cook for 5-7 minutes until soft and slightly browned. Add the zucchini, and cook an additional 5 minutes, then add in the broth, pepper, oregano, cherry tomatoes and cook another 5 minutes until tomatoes are softened and mixture has thickened.

4. 4

   Add the rigatoni to the boiling water and cook until al dente.

5. 5

   Add the basil and balsamic vinegar to the eggplant mixture and remove from heat. Toss with the cooked pasta and season to taste, adding more salt/pepper if desired. Enjoy!