I’m on a roll here with my TURNING LEFTOVERS INTO DO-OVERS series over on the Gram and this time, I gotta use up my eggplant caponata + a chunk of leftover sourdough, so I turned into a creamy, saucy pasta with toasty za’atar breadcrumbs and some fresh cilantro. Best pasta I’ve every had? no, but it’s got potential (with some added feta, mozzarella, maybe a runny egg on top?) and it’s a great way to use up your leftover eggplant dip!
Pasta Caponata
1 lb. of your favorite pasta shape
2 cups leftover caponata or eggplant dip
1 heaping tbsp tomato paste, optional
1-2 tbsp extra virgin olive oil
handful of fresh cilantro
Za’atar Sourdough Breadcrumbs
2 slices leftover sourdough, torn or blended into coarse crumbs
2-3 tbsp extra virgin olive oil
1 tsp za’atar
kosher salt, to taste
Method:
Bring a pot of salted water to a boil and add pasta, cook according to package directions. While the pasta is cooking, heat the caponata in a deep skillet. If it’s not very saucy, add some more tomato paste and stir it into the dip with some olive oil, stirring until it caramelizes and deepens in color. Add the pasta directly into the pot with 1-2 ladles of pasta water and stir until the pasta is fully coated in the sauce.
To make the crumbs, heat the olive oil in a frying pan and add the breadcrumbs. Stir over medium heat until golden brown and crispy. Add the za’atar and salt and stir to incorporate.
Sprinkle the crumbs over the pasta and garnish with cilantro.
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