Orzo Salad alla Caponata | With Oven-Roasted Eggplant

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Wash the eggplant, remove the stem, and cut the flesh into approx. 1.5 cm cubes. Spread the cubes on the baking sheet, drizzle with 2 tbsp extra virgin olive oil, and season with a pinch of fine salt. Roast in the hot oven on the middle rack for about 20 to 25 minutes until golden brown and tender.

Bring plenty of water to a boil in a large pot, salt generously, and cook the risoni pasta (orzo) according to package instructions for approx. 8–9 minutes until al dente. Then drain, rinse briefly with cold water, and drain well.

Meanwhile, heat a small skillet without fat over medium heat. Toast the pine nuts in it for 2 to 3 minutes, tossing constantly, until golden yellow and fragrant. Immediately transfer to a small plate so they do not continue to brown in the hot pan.