Pasta Caponata - cooking recipe

Ingredients

2 Tbsp. olive oil, divided
1 small eggplant, cubed
1 small clove garlic, minced
1 medium onion, cut into 8 wedges
1 small red bell pepper, seeded and diced
1 small yellow bell pepper, seeded and diced
1 (16 oz.) can whole tomatoes, drained and coarsely chopped
2 1/2 c. reduced sodium chicken broth
2 Tbsp. balsamic vinegar
2 Tbsp. drained capers
1 Tbsp. chopped fresh thyme or 1 tsp. dried
1 lb. uncooked medium size shell pasta

Preparation

In a large nonstick skillet, over medium-high heat, heat 1 tablespoon olive oil.
Add eggplant and garlic; saute until eggplant is well-browned, about 10 minutes.
Add remaining 1 tablespoon of oil to skillet along with onion and peppers.
Saute about 5 minutes, until the peppers and onion are softened and lightly browned.
Stir in drained tomatoes, broth, vinegar and capers.
Bring to a boil.
Reduce heat and simmer 5 to 8 minutes, until tender.
Meanwhile, in a large saucepot of boiling, salted water, cook pasta as the package directs; drain.
Place in a large serving bowl and toss with the eggplant mixture.