Sicilian Caponata Pasta

Instructions

1. Prepare the eggplant
   Sprinkle the eggplant cubes with salt and place in a colander for 15 minutes to draw out excess moisture. Rinse thoroughly under cold water and pat dry with paper towels.
2. Sauté the eggplant
   Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add the eggplant cubes and cook until golden brown on all sides, about 8-10 minutes. Remove from the pan and set aside.
3. Create the caponata base
   In the same pan, add the remaining tablespoon of olive oil. Add the onion and celery, cooking until softened, about 5 minutes. Add the capers, olives, pine nuts, and raisins, stirring for another 2 minutes.
4. Combine and simmer
   Return the eggplant to the pan. Add the crushed tomatoes, red wine vinegar, and sugar. Stir well and bring to a simmer. Reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
5. Cook the pasta
   While the caponata is simmering, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
6. Combine pasta and sauce
   Add the drained pasta to the caponata sauce, along with a splash of the reserved pasta water if needed. Toss gently to coat the pasta evenly with the sauce. Cook together for 1-2 minutes.
7. Serve
   Divide the pasta among serving plates. Drizzle with a little extra virgin olive oil, sprinkle with torn basil leaves and grated pecorino cheese if using. Serve immediately while still hot.