Eggplant Caponata+Squid Ink Fettuccine

This recipe is perfect for your Sunday family dinner. It comes together easily and it is so satisfying.
Pair  it with a nice side salad and some fresh bread and butter and you are set to feed your family and enjoy your time with them as well. Make sure to get some delicious red wine to go with it all.
Check out the recipe below and make sure to read the TIPS section to ease the already easy process of making this meal.

Eggplant Caponata+Squid Ink Fettuccine

  • Servings: 6-8
  • Difficulty: Easy
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  • 1 12 ounce bag Squid Ink Fettuccine (or pasta of choice)
  • 1 pound eggplant (I used 4 “large” baby eggplant)
  • 2 tablespoons olive oil
  • 1 medium shallot chopped
  • 2 cloves garlic minced
  • 1 6 ounce can tomato paste
  • 1 small container cherry tomatoes cut in half
  • 3 tablespoons capers, drained
  • 3 tablespoons chopped green olives
  • 1 ½ cup reserved pasta water
  • Freshly ground black pepper
  • Freshly grated Parmesan cheese


  1. Bring a large pot of water to a boil and salt generously. Cook the Squid Ink Fettuccine as per the package directions and drain. Be sure to save pasta water for the Caponata.
  2. Rinse the eggplant and chop into small cubes (I left the skin on). Place in a bowl and cover with water. Sprinkle with 1 tablespoon of salt and let soak for about 10 minutes.
  3. Heat 2 tablespoons of olive oil over medium heat. I used a 5 quart stainless sauté pan with a lid for this by Calphalon.
  4. Mince the garlic and chop the shallots. Add to the sauté pan and cook for 3 minutes, until nice and fragrant.
  5. Drain the eggplant and add to the sauté pan. Cook for 5 minutes. Give the mix a few stirs so the garlic, shallots and olive oil coat the eggplant nicely.
  6. Add 3/4 of the tomato paste and stir well, until everything is nicely coated. Cook for about 3 minutes.
  7. Add the cherry tomatoes, capers, and green olives and give it a good stir. The mixture should be nice and thick at this point.
  8. Add the reserved pasta water and be sure to scrape the bottom of the pan. Cook on low heat for about 10 minutes, until everything is well incorporated and tender.
  9. Sprinkle with freshly ground black pepper, Parmesan, and serve over the freshly cooked pasta. This was garnished with fresh Oregano.


Recipe written and tested by Hannah Hiller of  Detroitisforfoodies

TIP #1: This could be used as an appetizer and without pasta. Once cooked, let the mixture cool at room temperature then refrigerate. Serve as an appetizer over fresh bread.
TIP #2: You will not need to salt each layer of this dish, as the eggplant will soak up the salt. The capers are super salty, and the pasta water will also be salty. Taste as you go so that you don’t end up with a salty mess.
TIP #3: For family style dining, place all of the noodles in a large serving platter and top with the Caponata. Garnish with fresh herbs; oregano, basil, parsley or whatever you might have. Pair with a nice side salad, fresh bread and plenty of red wine. Cheers!


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