Pasta with Spicy Eggplant & Tomato Caponata - by Lidey Heuck
Lidey Heuck is a cook, writer, and creator based in the Hudson Valley. She's a New York Times Cooking contributor and also shares her easy, crowd-pleasing recipes and musings on home decor, entertaining and travel on Instagram and her website.
Lidey began her career working in East Hampton as Ina Garten’s assistant for 7 years and then spent a summer season working for Erin French at The Lost Kitchen in Maine.
Cooking in Real Life (an amazing collection of simple, delicious recipes) is her first cookbook & you'll be able to pre-order a copy this weekend. If you can't make it to our Flea Market you can also order her book online here.
Ingredients
- 1½ pounds eggplant (1 large or 2 small eggplants)
- ⅓ cup plus 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- ½ cup golden raisins
- ¼ cup sherry or red wine vinegar
- 4 cups cherry tomatoes (2 pints)
- 4 small garlic cloves, smashed and peeled
- 2 anchovy fillets (see note)
- ½ teaspoon crushed red pepper flakes, plus more for serving
- 1 pound rigatoni, penne, or ziti
- ⅓ cup chopped flat-leaf parsley, plus more for serving
- ⅓ cup pine nuts
TO ACCESS THE REST OF THIS RECIPE CLICK HERE
Leave a comment