Vesuvio perfectly captures chunkier sauces, making this recipe featuring eggplant, tomatoes, and olives a great pairing.
MAKES FOUR SERVINGS
Dice the eggplants into 1/2 inch pieces. Place in a colander over a bowl or the sink, and season with one tablespoon of salt. Let sit for an hour, then rinse with cold water and dry thoroughly.
Place the raisins in a heat-safe ramekin. Pour boiling water over to cover, and let soak for 10 minutes, then drain. Set aside.
When the eggplant is dry, heat 2/3 of a cup of the olive oil in a large pan or dutch oven over medium high heat. Stir in the eggplant, and fry until golden on all sides, stirring often. Transfer from the pot to a paper towel-lined plate to drain.
Take the remaining tablespoon of olive oil and add to a medium pot over medium low heat. Stir in minced onion and celery, and saute to soften, but not brown, about 3-5 minutes.
Add in the olives and saute a minute or two more. Pour in the can of diced tomatoes, and bring to a simmer, 10-15 minutes, until the sauce is beginning to thicken. Season with a teaspoon of salt and a pinch of pepper.
Stir the raisins, capers, sugar and vinegar into the sauce, and bring to a boil. Add in the eggplant and cook another 10-15 minutes, until sauce comes together.
Bring a pot of heavily salted water to a boil. Cook vesuvio to al dente, according to the instructions on the box. Reserve 1/2 cup of pasta water before draining.
Drain pasta, then toss in the caponata sauce and simmer together for a minute or two to allow the sauce to stick to the pasta. Add in pasta water as needed, to achieve your desired pasta sauce texture. Serve!
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