Difficulty: Medium

Ready in: 40 minutes

Nutritional facts (est. per serving):

769 kCal

40g fat

87g carb

22g protein

22g dietary fiber

Tools you will need:



This BOX includes:


Eggplant, long

Brown Onion


Green Olives

Garlic Cloves

Cherry Tomatoes






Ricotta Cheese

Red Grape Vinegar


Cooking Instructions:

  1. Bring a pot of salted water to a boil. Add the penne and cook, stirring occasionally, until just tender, 8 to 10 minutes. Drain, reserving ¼ cup pasta cooking water.
  2. In a pan over medium-high heat, warm 2 tbsp oil until hot but not smoking. Add the eggplant and cook, turning once or twice, until lightly browned, 3 to 4 minutes. Stir in the onion, celery, olives, garlic, capers, and chiliflakes. Cook, stirring often, until the onion and celery begin to soften, 3 to 4 minutes.
  3. Stir the tomatoes, parsley, rosemary, thyme, and the vinegar and honey into the eggplant mixture. Cook until warmed through, 1 to 2 minutes. Fold in the cooked penne and reserved pasta water and cook until the penne is hot, about 1 minute. Season to taste with salt and pepper.
  4. Spoon the pasta into individual serving bowls. Crumble the ricotta on top and serve. Enjoy!
  1. To prepare the caponata. Trim the ends from the eggplant, cut the eggplant lengthwise into quarters, then crosswise into ½-inch-thick pieces. Peel and thinly slice the onion.Trim the ends from the celery, cut the celery on the diagonal into ½-inch-thick pieces. Coarsely chop the olives. Finely chop enough garlic to measure 1 tsp. Rinse the capers. Cut the cherry tomatoes in half. Strip the parsley leaves from the stems, coarsely chop the leaves. Strip the rosemary from the stems, finely chop the leaves. Strip the thyme leaves from the stems.


Caponata with Pasta

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