Caponata Pasta

Preheat oven to 200 degrees

• 1 eggplant
• some olive oil

Cut eggplant into 2cm pieces, and bake for 20 mins with olive oil

• some pasta

Cook pasta

• 1 red onion
• some celery salt

Cook red onion and celery salt for 10 mins

• 3 cloves minced garlic
• 1 tsp dried oregano
• 80g parmesan cheese
• 2 x 400g diced tomatoes
• 1/2 cup sultanas
• 1/2 cup water

Add minced garlic, dried oregano and parmesan cheese , diced tomatoes, sultanas and water

Bring to the boil and then simmer uncovered for 8 mins

• 1 tbs red wine vinegar

Stir in eggplant and red wine vinegar

Serve with fresh spinach and rocket and parmesan cheese