Eggplant Caponata Pasta

Ingredients

• 2 medium eggplants
• 1/2 red onion, cut into 1-inch pieces
• 4 tablespoons olive oil
• 1 clove garlic, finely chopped
• 1 stalk celery, finely chopped
• 1 28-ounce can whole tomatoes
• 1/2 cup golden raisins
• 1/4 cup red wine vinegar, or more to taste
• 2 tablespoons capers
• 1/4 teaspoon sugar
• 3/4 pound pasta shells, orecchiette, or any other curly pasta shape
• 1/2 cup grated fresh Parmesan
• 1/2 cup mixed green and black olives, pitted and coarsely chopped
• 1/4 cup chopped fresh parsley

Directions

1. Set the broiler going and position an oven rack 10-inches from the heat. Cut off the eggplant stems and bottoms, then chop the eggplant into 1-inch pieces. In a bowl, mix the eggplant and onion with salt, pepper, and 2 tablespoons of the olive oil until everything is coated.
2. Scatter the eggplant and onion across a large rimmed baking sheet. Broil for 5 to 6 minutes, flipping once, until the edges of the eggplant start to darken.
3. Move the eggplant and onion to the center of the oven, then set the oven to 450F. Roast for 20 minutes, turning the vegetables several times, until both the eggplant and onion are tender.
4. In a large pot, one that will also fit the eggplant later, warm the remaining 2 tablespoons olive oil over medium-high heat. Stir in the garlic and celery and cook for 1 minute.
5. Put the whole tomatoes in a bowl and break them up with your hands or a potato masher until they are in small, bite-sized pieces. Add the tomatoes and the roasted eggplant mixture to the pot with the garlic and celery. Bring everything to a boil, then reduce the heat, cover the pot, and simmer for 5 minutes.
6. Add the raisins, vinegar, capers, and sugar to the sauce and stir to combine. Cook for another 5 minutes, until the eggplant is very soft. Taste, then add more salt and vinegar if you want it brighter or better seasoned.
7. Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes, stirring once or twice, until tender with a little bite left. Before draining, scoop out roughly 1 cup of the cooking water with a heatproof measuring cup and set it aside. Drain the pasta, return it to the pot, drizzle with olive oil, and toss gently.
8. Add the eggplant sauce to the pasta, along with 1/2 cup of the reserved pasta water. Set the pot over low heat and stir until the sauce starts clinging to the pasta. Add more of the reserved water as needed to loosen it into a saucy mixture. Taste again, adding more salt and vinegar if you like.
9. Divide the pasta and sauce among 4 shallow bowls. Finish with Parmesan, olives, and parsley.