One-Pot Eggplant Caponata Pasta

You all know how much I like a one pot-meal. I've been so excited about one-pot pasta meals, but I've been less than thrilled by how they turn out. Often soupy and not very flavorful. This one is different. It turned out beautiful and was even better the next day. Except for cooking the eggplant first and taking it out of the pot while the rest of the ingredients cook, this was truly a one-pot meal. It is adapted from one by The Kitchn.

One-Pot Eggplant Caponata Pasta

1 to 2 small eggplants (you'll need about 6 cups of 1/2 inch cubed eggplant, no need to peel)
1 small onion
1/2 cup olives (pitted and cut in half, preferably a green olive)
about 2 cups chopped tomatoes (ok to leave on the skin if you like or use canned diced tomatoes)
4 T olive oil
1 t salt or to taste 
1 T tomato paste
3 cups water
1/4 cup raisins or currants (use what you have)
2 T capers
12 ounces fresh pasta 
1/8 t red pepper flakes
2 t sherry vinegar or use what vinegar you have
chopped basil leaves  

Heat, over medium high heat, 3 tablespoons of olive oil in a large pan until shimmering. I used a deep pot, but a large frying pan will work as more fluid will evaporate giving you a thicker sauce. Add the eggplant, season with 1/2 teaspoon of salt. Cook, stirring occasionally, until browned in spots but not completely soft, 2 to 3 minutes. Put into a bowl. 

Reduce the heat to medium and add 1 tablespoon olive oil. Add the onion and sauté until soft and translucent, 3 to 5 minutes. Add the tomato paste and sauté until fragrant, about 1 minute.

Pour 1/2 cup of water into the pan and using a wooden spoon scrape up browned bits on the bottom of the pan, this adds to the deliciousness of the final dish. Add the rest of the water, eggplant, tomatoes, olives, raisins, capers, red pepper flakes, and 1/2 teaspoon of salt. Stir and bring to a boil over high heat. Turn down to a strong simmer or low boil and cook for about 10 minutes. Add the fresh pasta and continue to cook for about 5 minutes or until pasta is done and the sauce has reduced. Add a bit more water if needed to cover the pasta, but not too much or the final dish will be too soupy. Stir and make sure the pasta is under the water by pushing on it so it cooks. You can substitute dried pasta, if you do, add it at the same time as the eggplant, etc. and increase the water to 4 cups. Cook the dried pasta about 15 minutes. 

Remove from the heat. Stir in the sherry vinegar. Taste and season with more salt as needed. Top with chopped fresh basil.