This Caponata Sauce With Pasta Recipe is a Delicious Dinner

Caponata on a plate
Photo by Max Griss on Unsplash

Bursting with the vibrant colors and rich flavors of eggplant, tomatoes, and olives, this Sicilian-inspired caponata sauce is the perfect accompaniment to your favorite pasta. Whether you’re craving a comforting weeknight dinner or hosting a dinner party with friends, this delicious and versatile sauce is sure to impress. So gather your ingredients, sharpen your chef’s knife, and get ready to savor every bite of this delectable pasta dish!


  • 1 large eggplant, diced
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tin of diced tomatoes
  • 1/4 cup of tomato paste
  • 1/4 cup of green olives, pitted and sliced
  • 2 tablespoons capers, drained
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey or sugar
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish
  • Cooked pasta of your choice (spaghetti, penne, or rigatoni)


  1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Remove the eggplant from the skillet and set aside. In the same skillet, add a bit more olive oil if needed, then add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes.
  2. Return the cooked eggplant to the skillet, then add the diced tomatoes, tomato paste, sliced olives, capers, red wine vinegar, honey or sugar, and red pepper flakes if using. Season with salt and black pepper to taste. Stir everything together and bring the sauce to a simmer. Allow it to cook for 15-20 minutes, stirring occasionally, until the flavors have melded together and the sauce has thickened slightly.
  3. While the sauce is simmering, cook the pasta according to the package instructions until al dente. Drain the pasta and reserve a cup of pasta water. Add the cooked pasta to the skillet with the caponata sauce, tossing gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
  4. Taste and adjust the seasoning if needed, adding more salt, pepper, or red pepper flakes to taste. Serve the pasta topped with fresh basil leaves for garnish. Enjoy this flavorful caponata sauce with Pasta as a delicious and satisfying dinner that’s sure to delight your taste buds!