Roasted Caponata Pasta with Buttery Burrata #shorts | Food52

Meryl Feinstein (aka Pasta Social Club on Instagram) shares her recipe for caponata, a sweet and tangy Sicilian staple that transforms eggplant into the star of the show. The aubergine is roasted slowly along with other fresh veggies, then tossed with farfalle and finished with buttery burrata. GET THE RECIPE ►► https://f52.co/3kuyv20

PREP TIME: 15 minutes
COOK TIME: 2 hours
SERVES: 4

INGREDIENTS

2 globe eggplants (about 1½ pounds)
1 large red onion
1 1/2 pounds ripe cherry tomatoes, divided
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for serving
3 tablespoons red or white wine vinegar, divided
1 teaspoon granulated sugar
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
4 garlic cloves, thinly sliced
1/2 cup pitted green olives, preferably Castelvetrano, halved
3 tablespoons capers, drained and dried
1/4 teaspoon crushed red pepper flakes
12 ounces farfalle or other short-cut pasta of your choice
1/4 cup toasted pine nuts
Fresh basil leaves
1 (4-ounce) ball of burrata (or two 2-ounce balls)

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