Ziti Pasta Eggplant & Albacore Tuna Caponata

With Black Olives, Fresh Basil and Parmesan Cheese
Serves 2

This recipe is a twist on the classic Sicilian Caponata typically served with grilled fish, such as fresh tuna. We replaced the fresh tuna with a canned albacore tuna that we found in our pantry. Serve it over any kind of short pasta.

Ingredients we need:

For the Caponata:

• 2 tablespoons extra virgin olive oil
• 1 medium eggplant, small diced
• 1 small white onion, small diced
• 4 pieces garlic cloves, finely chopped
• 10 pieces cherry tomatoes, halved
• 2 tablespoons capers in vinegar, rinsed and roughly chopped
• 1 tablespoon red wine vinegar
• 1 pinch red chili flakes, crushed
• 1 tablespoons fresh basil, chopped
• 1 small tin (4oz./113grams) albacore tuna, (in water or/in oil, drained, chopped)
salt and fresh black pepper

For the Pasta:

• ½ pound / 450 grams ziti pasta, or any other short pasta
• 3 tablespoons extra virgin olive oil

For the Garnish:

• 2 tablespoons black olives, pitted and halved
• 3 tablespoons parmesan cheese, freshly grated
• 1 hand-full fresh basil leaves
• 2 tablespoons extra virgin olive oil

Let’s cook it…

Step 1 - Cook the Caponata

• In a large, skillet, heat 1 tablespoon of the olive oil over medium heat.
• Add eggplant and cook, stirring occasionally until golden brown about 5-7 minutes, remove eggplant from pan and set aside.
• Add 1 tablespoon olive oil back into the hot pan.
• Add onions and stir until softened about 2-3 minutes, then add garlic and cook for 1 more minute.
• Add tomatoes, red chili flakes, capers, red wine vinegar and the already cooked eggplants, then cover with a lid and cook under low heat until vegetables are tender and slightly thickened, for about 5 minutes.
• Add chopped tuna and cook for another 2 minutes.
• Then add chopped basil and season to taste with salt and fresh black pepper.
• Set aside

Step 2 - Cook the Pasta

• In a large pot of boiling salted water, cook pasta as per cooking instructions on Pasta package you use.
• Drain the pasta from all the water and set aside.

Step 3 - Finish the dish

• Transfer the cooked pasta to the serving dish.
• Spoon the eggplant-tuna caponata over the pasta.
• Garnish with the black olives and top with freshly grated parmesan cheese, fresh basil leaves and extra olive oil drizzles.

Happy “Stay Home” Cooking! with Chef Anton “Tony” Egger