If you prefer your pasta salad mayo-free, this recipe is for you.
for summer. Eggplant caponata, which comes from Sicily, is essentially cooked eggplant in a tomato-y, sweet and sour, agrodolce-esque sauce, typically packed with a myriad of ingredients that bring savory, salty, sweet or brine-y flavors to round out the dish . Core ingredients you’ll often come across include eggplant, olive oil, tomatoes or tomato paste, celery, olives, capers, vinegar and sugar. Other ingredients you might find: pine nuts, raisins, onion, garlic, parsley and basil.
Caponata, when made traditionally, is really wonderful for turning into a hot pasta dish. However I opted to make a dish that was a naturally cool pasta salad and less of a “hot pasta that went room temperature.” To make it, I took the elements that you usually find in the sauce and whisk them together to make a dressing.
It’s hard to resist when made fresh, but this pasta salad gets better as it sits in the fridge. Make it a day ahead for the best flavor and top with more basil and pine nuts before serving. I promise it’ll keep you going back for more!: The dressing can be made ahead of time and stored in an airtight container or jar in the refrigerator until ready to use.
You can prepare the roasted eggplant mixture a day ahead of making the pasta salad. Make the eggplant mixture and let it cool completely, transfer to an airtight container and store in the refrigerator until ready to use.: If you can’t find the smaller, nonpareil capers, you can use two tablespoons chopped capote capers. The mozzarella pearls can be swapped for eight ounces of mozzarella, either torn by hand or cubed into 1/2-inch pieces.
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