Eggplant with Capers and Olives Recipe
Prep time
Cook time
Total time
Enjoy the harvest with this easy, Mediterranean inspired, eggplant and pasta recipe.
Recipe type: Entree
Cuisine: Mediterranean
Serves: 4 servings
  • 1 lb. eggplant
  • 1 large leek
  • 2 Tbsp olive oil
  • 1 cup small black olives
  • 1 Tbsp capers
  • ¼ cup pine nuts or pistachios (sometimes I use walnuts)
  • ¼ tsp red pepper flakes
  • ¾ lb. cooked ziti or other pasta
  • Freshly grated Asiago chese
  1. Trim top and bottom from eggplant.
  2. Cut into cubes and set in a colander. Toss cubes with a little salt and let drain for 15 minutes.
  3. Rinse well and pat dry with a paper towel.
  4. Slice the white and light green parts of the leek.
  5. Heat olive oil in a large skillet over medium heat. Saute leek until soft, 3-4 minutes.
  6. Add rinsed eggplant to skillet. Saute until soft, 5-15 minutes.
  7. Add olives, capers, nuts and red pepper flakes. Heat through.
  8. Toss with drained pasta, adding small amounts of additional olive oil if desired.
  9. Top each serving with grated cheese.
Recipe by Seed to Pantry at