3 tbsp extra virgin olive oil
½ red onion, diced
1 clove garlic, microplanes
1 large eggplant, cubed
1 tin chopped tomatoes
2 tbsp tomato paste
½ cup mixed pitted olives (green and black), roughly chopped
½ cup capers
1 bunch fresh basil, leaves roughly torn
Pinch chilli flakes
1 pack chickpea pasta
In a large pan sauté onion and garlic. Add the eggplant and sauté for 8-10 minutes or until tender.
Add tomatoes, olives, capers, basil and chilli and cook for a further 15-20 minutes.
Cook pasta according to packet directions.
Drain the cooked pasta and stir through the sauce.
Serve with parmesan.