Ziti Pasta Eggplant & Albacore Tuna Caponata

2 tablespoons extra virgin olive oil

1 medium eggplant, small diced

1 small white onion, small diced

4 pieces garlic cloves, finely chopped

10 pieces cherry tomatoes, halved

2 tablespoons capers in vinegar, rinsed and roughly chopped

1 tablespoon red wine vinegar

1 pinch red chili flakes, crushed

1 tablespoons fresh basil, chopped

1 small tin (4oz./113grams) albacore tuna, (in water or/in oil, drained, chopped)

salt and fresh black pepper

½ pound / 450 grams ziti pasta, or any other short pasta

3 tablespoons extra virgin olive oil

2 tablespoons black olives, pitted and halved

3 tablespoons parmesan cheese, freshly grated

1 hand-full fresh basil leaves

2 tablespoons extra virgin olive oil

In a large, skillet, heat 1 tablespoon of the olive oil over medium heat.

Add eggplant and cook, stirring occasionally until golden brown about 5-7 minutes, remove eggplant from pan and set aside.

Add 1 tablespoon olive oil back into the hot pan.

Add onions and stir until softened about 2-3 minutes, then add garlic and cook for 1 more minute.

Add tomatoes, red chili flakes, capers, red wine vinegar and the already cooked eggplants, then cover with a lid and cook under low heat until vegetables are tender and slightly thickened, for about 5 minutes.

Add chopped tuna and cook for another 2 minutes.

Then add chopped basil and season to taste with salt and fresh black pepper.

Set aside

In a large pot of boiling salted water, cook pasta as per cooking instructions on Pasta package you use.

Drain the pasta from all the water and set aside.

Transfer the cooked pasta to the serving dish.

Spoon the eggplant-tuna caponata over the pasta.

Garnish with the black olives and top with freshly grated parmesan cheese, fresh basil leaves and extra olive oil drizzles.