Caponata Pasta

Begin by preparing a large saucepan of boiling salted water.

Peel the onions deseed the peppers. Roughly cut the onions, peppers, and eggplants into large chunks. Add to a second large saucepan on medium-high heat with a drizzle of olive oil. Cook for 8 minutes until the onion appears golden, then crush in the garlic and cook further 2 minutes.

Then add the pasta to the pan of boiling water and cook for 12 minutes or according to the packet instructions.

Add the cans of tomatoes and 3 tsp of capers to the pan of charred veg. Stir and bring to a simmer for 10 minutes.

Then, drain the pasta using a colander, reserve a mug of the starchy water. Add the drained pasta and basil leaves to the veg and gently stir together. Loosen with a splash of the reserved starchy water if needed.

Serve between four bowls and grate over the parmesan cheese.