Vegetarian Caponata Pasta

Ingredients:

• 8 ounces pasta (such as penne or fusilli)
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, drained
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 2 tablespoons capers
• Salt and pepper to taste
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat some olive oil over medium heat. Add the diced eggplant and cook for 5 minutes, until slightly softened.
3. Add the diced zucchini, onion, and minced garlic to the skillet. Cook for another 5 minutes, until the vegetables are tender.
4. Stir in the diced tomatoes and tomato paste. Cook for 2 minutes, allowing the flavors to meld.
5. Add the balsamic vinegar and capers to the skillet. Season with salt and pepper to taste. Stir well to combine.
6. Reduce the heat to low and simmer the caponata sauce for 10 minutes, allowing it to thicken slightly.
7. Add the cooked pasta to the skillet and toss it with the caponata sauce until well coated.
8. Cook for an additional 2-3 minutes to heat the pasta through.
9. Serve the caponata pasta in bowls, garnished with fresh basil leaves if desired.

Tips and Variations:

• You can customize the caponata pasta by adding other vegetables such as bell peppers or mushrooms. Simply dice them and cook them along with the eggplant and zucchini.
• If you prefer a spicier flavor, you can add a pinch of red pepper flakes to the skillet while cooking the vegetables.
• Feel free to adjust the seasoning and acidity of the caponata sauce to suit your taste. You can add more balsamic vinegar or a splash of red wine for extra depth of flavor.
• Top the caponata pasta with grated Parmesan cheese or crumbled feta cheese for added richness.
• For a heartier meal, you can incorporate cooked chickpeas or white beans into the caponata sauce.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat them in the microwave or on the stovetop, adding a splash of water or vegetable broth to prevent drying out.