Adapted from Lucky Peach Presents Power Vegetables.
Total Time: 1 hour, 10 minutes, Prep Time: 15 minutes, Cook Time: 55 minutes
1/2 lb. Pappardelle’s Basil Garlic Fettuccine
3/4 cup Bella Sol California EVOO, divided
1 1/2 lb. eggplant, cut into 1” cubes
1 cup onion, finely chopped
1 cup tomato sauce
1/4 cup green olives, pitted & roughly chopped
1/8 cup capers, roughly chopped
1/2 cup celery, sliced crosswise into pieces
2 anchovy filets, chopped
2 teaspoons sugar
2 tablespoons red wine vinegar
Salt & pepper, to taste
1. Heat a large pot over medium heat, then coat with 3 tbsp. EVOO. Add 1/3 of eggplant and cook, stirring constantly, until browned on all sides, about 8 minutes. Transfer to a side dish. Add 3 more tbsp. EVOO each time and repeat cooking process for the remaining two eggplant batches.
2. Warm 3 tbsp. EVOO in the same pot. Add onion and season with salt & pepper. Cook until the onions are translucent, about 4 minutes. Add tomato sauce, olives, capers, celery, and anchovies. Bring to a simmer, then return eggplant to the pot and add vinegar and sugar. Gently stir mixture and let simmer, uncovered, for 30 minutes. Season with salt & pepper.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain pasta.
4. Toss pasta with caponata vegetables until well mixed. Serve immediately & enjoy!