Rigatoni with Caponata

Course Main Dishes

Ingredients in this Recipe

1 1/2 cups spicy tomato sauce, homemade (see related recipe at left) or purchased
1 lb. rigatoni
1 small eggplant, about 1 lb., cut into 3/4 inch cubes
1 small zucchini, quartered lengthwise and sliced
1 Tbs. capers, rinsed and drained (see note above)
1 Tbs. red wine vinegar
1 tsp. sugar
1 yellow onion, chopped
2 Tbs. olive oil
2 Tbs. pine nuts, toasted
2 Tbs. tomato paste, combined with 2 Tbs. warm water
Freshly ground pepper, to taste
Salt, to taste, plus 2 Tbs.

See Full Recipe at Williams-Sonoma