Caponata with quinoa pasta

Sicilian cooking is known for uniting tangy and sweet flavors in one dish, a combination known as agrodolce, or sour-sweet. Caponata, an eggplant and tomato relish seasoned with vinegar and a little sugar or honey, is an iconic example. It’s traditionally long-cooked to a kind of vegetable butter. Here, Chef Justine gives it a Sunbasket spin, lightly cooking the vegetables to preserve their freshness. She then folds in gluten-free quinoa penne, which tastes as good (or better) than traditional wheat pasta.