date:Mar 24, 2014
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 large eggplant (about 500g), cut into 2cm cubes
2 x 400g cans chopped tomatoes
2 teaspoons caster sugar
1/2 cup (60g) pitted green olives
1/3 cup (65g) drained capers
2 tablespoons chopped fl at-leaf parsley
400g penne or other short pasta
2 tablespoons freshly grated parmesan
Method
1. Heat oil in a pan over medium heat. Add the onion and garlic and gently cook, stirring, for 5 minutes or until light g