Eggplant Caponata Sauce Recipe

Eggplant Caponata Sauce

from Joie Warner's no-cook pasta sauces

Ingredients:

1 jar (7 1/2 ounces) caponata
1/2 pound fresh, ripe tomatoes, seeded diced
1/4 teaspoon crushed red pepper, or to taste
1/2 teaspoon salt, or to taste
Freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/4 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup fresh basil leaves or flat-leaf parsley, coarsely chopped

Serves 4.

This and many other wonderful
recipes may be found
in Joie Warner's no-cook pasta sauces
from Chronicle Books

Just add tomato, crushed red pepper, and fresh basil to prepared caponata (a sweet-and-sour eggplant appetizer), and in no time flat you'll have a no-cook sauce that tastes like it was simmered for hours.

1. Combine caponata, tomatoes, crushed red pepper, salt, pepper, butter, and Parmesan cheese in pasta serving bowl. Set aside to warm to room temperature or, preferably, place the bowl (be sure it's heatproof) over the pasta pot to warm the ingredients and melt the butter while heating the water. Once the water comes to a boil, remove bowl and set aside.

2. Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with basil and toss. Serve at once with extra Parmesan cheese.

Recommended Pasta: 12 ounces long fusilli or linguine