Caponata Siciliana - cooking recipe

Ingredients

1 lb eggplant, cut into 3/4-inch chunks (peeled)
2 -3 finely chopped garlic cloves
5 1/2 tablespoons top quality extra virgin olive oil
8 -16 ounces penne pasta (measured dry)
1 small onion, chopped
1/2 bell pepper, chopped (any color)
1 large firm tomatoes, chopped
1/3 cup chopped green olives
3 tablespoons balsamic vinegar
1 -2 tablespoon chopped fresh flat-leaf Italian parsley
2 tablespoons tiny capers, rinsed
1 1/2 teaspoons dried basil (or fresh)
fresh basil sprig, for garnish (optional)
2 tablespoons toasted pine nuts (optional)
grated parmesan cheese, for sprinkling

Preparation

Put pasta water on to boil.
In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.
Put pasta in boiling water.
Remove eggplant mixture from pan and set aside. Saute onion and pepper in remaining oil for 5 minutes. Add eggplant mixture and all other ingredients to onion and pepper, cover and cook over low heat for about 7 minutes.
Toss hot, drained al dente pasta together with eggplant sauce, garnish with a sprig of fresh basil (and the toasted pine nuts, if using), and serve with grated parmesan cheese. Add additional vinegar, if desired. Serve warm or at room temperature.
Serves 4.
*Note: I think I prefer this made with only 8 ounces of pasta.