For lunch recently, I made a big batch of eggplant caponata. It was divine for the first two lunches but then I grew tired of it so it sat in the fridge for a couple days. I realized it was at the end of its fridge life, so decided to shake up the dish into a weeknight dinner. Sauteed with some cherry tomatoes, garlic and wine then tossed with some pasta and a couple turkey meatballs and I had a great quick dinner post happy hour....
eggplant caponata pasta.
*made enough for leftovers of leftovers and it was great for lunch the next day!
2 cups fusili pasta (I am loving the new corn pastas at Trader Joe's)
1/2 - 3/4 cup leftover eggplant caponata (I used Giada's recipe which isn't online but in her first cookbook)
1/2 cup cherry tomatoes, halved
1 garlic clove, minced
splash of red wine
salt and pepper to taste
Optional: frozen turkey meatballs, heated throughCook pasta according to package instructions. In a large pan, heat olive oil over medium heat. Add garlic clove and cook until fragrant. Add tomatoes, salt and pepper and cook a couple minutes. Add wine and about a tablespoon or two of pasta water. Raise heat and cook about 3 minutes. Add caponata and continue cooking until heated through and liquid is absorbed and thickened. Drain pasta and add pasta to sauce. Add turkey meatballs (if using) and toss mixture well. Top with fresh grated parmesan cheese.