Pasta alla Caponata Recipe (Sicilian Eggplant Pasta Salad)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Sicilian-inspired pasta salad combining eggplant, peppers, tomatoes, olives, and capers with a sweet-sour vinegar dressing. Light and refreshing with briny, tangy flavors. Ideal for warm weather lunches or as a side for grilled meats.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 340 g fusilli or another short pasta (- 12 oz)
- 1 medium eggplant (- diced)
- 1 medium red bell pepper (- cut into strips)
- 1 medium yellow bell pepper (- cut into strips)
- 3 medium ripe tomatoes (- peeled, seeded, and cut into strips)
- 2 stalks celery (- thinly sliced)
- 1 small white onion (- thinly sliced)
- 1 clove garlic (- peeled and left whole)
- 50 g pitted black olives (- ⅓ cup, sliced)
- 50 g pitted green olives (- ⅓ cup, sliced)
- 1 tablespoon capers in vinegar (- rinsed or soaked briefly in cold water)
- 70 ml extra virgin olive oil (- ⅓ cup, plus more for dressing)
- 20 ml white wine vinegar (- 1 ½ tablespoons)
- 20 g granulated sugar (- 1 ½ tablespoons )
- 10 leaves fresh basil (- chopped)
- salt (- to taste)
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 555mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 769mg
- Calcium
- 63mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 555MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.