Caponata-Noodle Pan

Ingredients

• 1 eggplant
• Salt
• 2 stalks celery
• 5 tomatoes
• 2 Garlic cloves
• 400 g whole wheat bow-tie pasta (farfalle)
• 4 tbsp olive oil
• Pepper
• 1 tsp dried thyme
• 60 g green olives (pitted)
• 2 tbsp capers (15 g each, jar, drained weight)
• 2 tbsp pine nuts (15 g each)

Instructions

1. 1.

   Clean and wash the eggplant, cut into about 1 cm cubes. Salt and let sit in water for about 10 minutes, then pat dry.

2. 2.

   Meanwhile clean, wash and finely chop the celery. Wash, trim stems from the tomatoes and dice them. Peel the garlic and mince finely.

3. 3.

   Cook the farfalle according to package instructions in plenty of boiling salted water for 9–11 minutes until al dente, drain and set aside.

4. 4.

   Heat olive oil in a pan and brown the eggplant cubes over medium heat for 4–5 minutes. Add celery and garlic and sauté for another 5 minutes. Season with salt, pepper and thyme.

5. 5.

   Stir in tomatoes, olives and capers and simmer for 1–2 minutes more. Add the pasta to the pan, sprinkle pine nuts on top, toss everything together well and serve on plates.