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.



  • pounds eggplant (1 large or 2 small eggplants)
  • 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
  • cup chopped flat-leaf parsley, plus more for serving
  • cup pine nuts



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