Caponata-Style Fettuccine

Caponata-Style Fettuccine

Caponata-Style Fettuccine


Makes 4 main-dish or 8 appetizer servings


1 medium eggplant (about 1 pound), cut into 1/4-inch slices
1-1/4 teaspoons salt, divided
1/3 cup olive oil, divided
1 small green bell pepper, cored, membrane removed and sliced
1 medium onion, coarsely chopped
2 cloves garlic, minced
3 medium tomatoes (about 1 pound), seeded and coarsely chopped
1/3 cup each raisins and halved pitted green olives
1/4 cup balsamic or red wine vinegar
2 tablespoons capers (optional)
1/4 teaspoon each ground cinnamon and black pepper
10 ounces fresh spinach fettuccine, cooked, drained and kept warm
Fresh basil leaves for garnish


  1. Place oven rack at lowest position. Preheat oven to 450°F. Place eggplant slices in large colander over bowl; sprinkle with 1 teaspoon salt. Drain 1 hour.
  2. Place eggplant slices in a single layer on baking sheet or jelly-roll pan; brush both sides lightly with some of oil. Bake 10 minutes or until lightly browned on bottoms. Turn slices over; bake about 5 minutes more or until tops are lightly browned and slices are softened; set aside.
  3. Heat remaining oil in large skillet over medium-high heat. Add bell pepper to skillet; cook and stir 5 minutes or until pepper turns bright green. Remove pepper; set aside.
  4. Add onion and garlic to same skillet; cook and stir 5 minutes or until onion is soft. Add tomatoes, raisins, olives, vinegar, capers, cinnamon, black pepper and remaining 1/4 teaspoon salt. Cook until most of the liquid has evaporated.
  5. Cut roasted eggplant slices into quarters; add to tomato mixture. Add bell pepper; cook until heated through. Serve over fettuccine. Garnish, if desired.


Caponata is a Sicilian eggplant dish that can be served cold as an appetizer or on lettuce as a salad. Here it is made into a vegetarian sauce for pasta.

Check out more recipes for Italian