Zucchini and Eggplant Caponata Pasta

Italian meals are so easy to love and this one was not the exception that even my picky eater loved this one. Caponata is a Sicilian dish, that looks like a rough some sort of dip that can be enjoyed as a side dish or on its own over some crostini bread, traditionally made by frying vegetables mainly eggplant, and with slightly sweet and sour notes due to addition of capers, however there are as many variations in Italy as there are families. I decided to make Caponata the inspiration of this veggie packed Pasta sauce finished with a delicious umami punched Anchovy infused Pangrattato and fresh parsley. The combination of flavours were amazing and the pasta a delight to eat. The pasta featured in the photo was Paccarielli Rigati which is a larger version of a Rigatoni but this Caponata sauce can be enjoyed with any Tubular Pasta shape that holds Ragu type sauces such as Penne, or Paccheri, even Orecchietti and shells go well. Pangrattato has had a come back lately having that it was traditionally used instead of Parmesan and it was often called the Poor’s man Parmesan, however nowadays is seen in many good restaurants and fine dining settings and in this dish adds up an extra textural element and the addition of an umami saltiness that rounds up the whole dish. You can leave it out if you prefer having parmesan. In order for my kids to eat this sauce I had to mince the olives and capers very finely but if you like a more chunky consistency roughly chop these before adding to the sauce.

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