Pasta with caponata and chickpeas
1 medium, coarsely chopped
2 stick(s), thinly sliced
4 medium, chopped
1 medium, cut into 1cm pieces
Capers, rinsed, drained
1 tbs, chopped
Red wine vinegar
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
240 g, spiral or penne pasta
Fresh flat-leaf parsley
- Heat the oil in a large non-stick frying pan over medium-high heat. Cook the onion and celery, stirring, for 5 minutes or until softened. Add the tomato and eggplant, and cook, stirring, for 4-5 minutes or until softened.
- Stir in the capers, vinegar and sugar and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Add the chickpeas and simmer for 4-5 minutes or until the vegetables are tender. Season with salt and pepper.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Divide the pasta among serving bowls. Top with the caponata and parsley.