Home cooked never tasted SO good!
CAPONATA FARFALLE
SERVES 4 PREP AND COOK: 30 MINS
375g farfalle pasta
1 large eggplant, cut into 2cm pieces
1 tsp dried oregano
¼ cup olive oil
1 onion, chopped
2 large cloves garlic, crushed
400g can diced tomatoes
2 tblsps red wine vinegar
2 tblsps drained baby capers
⅓ cup chopped fresh parsley
Finely grated parmesan, to serve
1 Cook pasta in a large saucepan of boiling, salted water until tender. Drain reserving ½ cup of the cooking water.
2 Meanwhile, toss eggplant with oregano and oil. Season with salt and pepper.
3 Heat a large, deep, non-stick frying pan over a medium to high heat. Add eggplant in two batches. Cook, turning occasionally, for about 5 minutes, or until browned all over. Remove.
