Categories: Sides

Ingredients

• 1 medium to large eggplant, cut into 3/4-inch cubes
• Kosher salt
• 12 ounces penne rigate
• 1/3 cup olive oil
• 2 cups cherry tomatoes, halved if large
• 2 tablespoons capers
• 1 clove garlic, finely chopped or grated
• 1 tablespoon red wine vinegar
• 8 ounces small mozzarella balls (pearls)
• 1/4 cup torn fresh basil leaves

Directions

1. Put the eggplant in a colander and toss with 1 teaspoon salt. Let stand, tossing occasionally, for 30 minutes to 1 hour. Rinse and drain well, then pat dry with paper towels.

2. Bring a large pot of salted water to a boil. Cook the penne according to the package directions.

3. While the pasta cooks, heat the oil in a large skillet over medium-high heat until it shimmers. Add the eggplant and cook, stirring occasionally, until very tender and golden brown, about 8 minutes. Add the cherry tomatoes, capers and garlic and cook, stirring often, until the tomatoes start to break down, about 2 minutes more. Transfer to a large bowl.

4. Add the drained pasta to the bowl with the eggplant mixture and stir in the vinegar; add salt to taste. Let stand until cooled to slightly warm or room temperature, then stir in the mozzarella and basil. Serve immediately or refrigerate for up to 4 hours.

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