CountryWives

Pasta Caponata: a vegetarian dish that meat eaters will love

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2 aubergines (about 500g)
300 g cherry tomatoes
3 tbsp olive oil
1½ tsp chilli flakes
1 red onion
3 garlic cloves
1 celery stick
2 tbsp tomato purée
400 g tin chopped tomatoes
1 tsp dried oregano
2 sprigs fresh thyme
30 g small capers
40 g raisins
60 g pitted Kalamata olives
500 g penne pasta
10 g dark chocolate
20 g fresh parsley
1 tbsp balsmaic vinegar
40 g pine nuts
salt and pepper
2 cm cubes. Lay on the lined baking tray along with the cherry tomatoes and drizzle over 1 tbsp of olive oil. Sprinkle with a good layer of salt, pepper and the chilli glakes, put the tray in the preheated oven and bake for 30 minutes Meanwhil, pour the remaining 2 tbsp of oil into the large frying pan. Peel and finely chop the onion and garlic and add to the pan. Trim the leaves and root from the celery, then finely chop and add to the pan. Cook the onions, garlic and celery for 10-15 minutes, stirring regularly, until they are soft and translucent.