Penne With Eggplant Caponata - cooking recipe

Ingredients

1/4 cup olive oil
1 None onion, chopped
2 cloves garlic, crushed
1 large eggplant, cut into 3/4-inch cubes
2 cans (14 oz each) diced tomatoes
2 tsp sugar
1 tsp red pepper flakes
1 pkg (1 lb) penne pasta
1/4 cup pitted green olives, halved
1 tbsp drained capers
1/4 cup chopped parsley
None None Grated Parmesan cheese, to serve

Preparation

Heat oil in a large skillet on medium heat. Saute onion and garlic, 4-5 mins.
Increase heat to high. Add eggplant and cook, stirring, 3-4 mins. Add tomatoes, sugar and red pepper flakes. Bring to a boil. Reduce heat to low. Simmer, uncovered, 10-15 mins, until sauce thickens. Season to taste.
Meanwhile, cook pasta in boiling salted water according to package directions. Drain well, reserving 1 cup cooking liquid.
Add pasta and reserved liquid to sauce. Stir in olives and capers and cook until heated through. Stir in parsley. Serve sprinkled with Parmesan cheese.