Caponata

Ingredients

• 2 aubergines - chopped into bite size chunks
• 2 red peppers - chopped into bite size chunks
• 1 small fennel - thinly sliced
• 1 red chilli - deseeded and finely sliced
• 2 garlic cloves - finely chopped
• 500g cherry tomatoes - sliced into halves
• handful of black olives - roughly chopped
• small handful of basil - torn
• 2 tsp dried oregano
• olive oil, salt & pepper
• 500g pasta to serve - penne is good with caponata

Instructions

1. Warm a splash of olive oil in large frying pan, add the peppers, aubergine, fennel, garlic and chilli and cook for a few minutes
2. Put the pasta on to cook - bring to the boil a large pan of water, add a good pinch of salt and a swirl of olive oil, once it’s bubbling add the penne and bring the pan back to the boil and then turn down to a simmer - keep the lid off. Stir the penne every few minutes to prevent it from sticking together. Simmer for around 10 - 12 minutes. Whilst the pasta is cooking carry on making the sauce…
3. Add the tomatoes, olives and oregano to the other vegetables - season with salt & pepper and cook over a medium heat, stir frequently
4. When the pasta is cooked - drain and add to the caponata and mix well - sprinkle with torn basil

Notes