Think of caponata as the Sicilian version of ratatouille. With a tumble of eggplants, tomatoes, peppers, and onions, caponata is a celebration of late-summer produce, brought to life with an invigorating agrodolce—a sweet-sour condiment of vinegar, sugar, and sometimes fruit. Here, the oven provides a hands-off route to the same destination, with tender, concentrated vegetables in a puddle of butter and olive oil. A judicious use of pasta water and energetic stirring is essential for the harmonious wedding of vegetables, honey-drunken raisins, and spaghetti. Make a double batch of the caponata and the raisin agrodolce, and save half to serve alongside grilled crusty bread, roasted fish or lamb, or tucked into a grilled cheese sandwich.
What you’ll need
Large Pot
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Small Skillet
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Colander
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Rimmed Baking Sheet
$32 At Amazon
Recipe information
Yield
4 servings
Ingredients
2
1
4
2
1
1
1
¼
4
⅓
3
3
12
4
½
Need to make a substitution?
Preparation
Step 1
Place a rack in lower third of oven; preheat to 350°. Arrange 2 large red bell peppers, ribs and seeds removed, sliced, 1 large red onion, sliced, 4 garlic cloves, thinly sliced, 2 bay leaves, 1 lb. Japanese or Italian eggplants (about 3 medium), cut into 2" pieces, 1 lb. mixed red tomatoes (such as cherry, plum, or beefsteak), cut into 2" pieces if large, and 1 cup pitted green olives, halved, on a rimmed baking sheet. Drizzle ¼ cup extra-virgin olive oil over, season with kosher salt, and toss to coat. Scatter 4 Tbsp. unsalted butter, cut into pieces on top and roast, stirring halfway through, until tender, 45–60 minutes.
Step 2
Meanwhile, simmer ⅓ cup golden raisins, 3 Tbsp. honey, and 3 Tbsp. white wine vinegar in a small skillet until syrupy, about 5 minutes. Remove agrodolce from heat.
Step 3
Cook 12 oz. spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving ½ cup pasta cooking liquid.
Step 4
Return spaghetti to pot; add roasted vegetables (along with any liquid on baking sheet) and agrodolce. Cook, stirring vigorously and adding reserved pasta cooking liquid if needed, until pasta is coated and glossy, about 2 minutes. Taste and season with more salt if needed. Add 4 oz. ricotta salata (salted dry ricotta), shaved, and ½ cup finely chopped parsley and stir gently to incorporate. Divide pasta among shallow bowls.