Capsicum, Eggplant and Chickpea Pasta
- 1 red and 1 yellow capsicum, sliced
- 1 medium eggplant, diced
- 2 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 red chilli, deseeded and chopped
- 8 halved cherry tomatoes
- 150g penne pasta
- 400g tin of chickpeas, drained
- 1 tbsp drained capers
- 15g torn basil
- Grated parmesan, to serve
- Heat the oil in a frying pan and cook the capsicums, eggplant and some seasoning for 10 mins to soften, adding the tomatoes and chilli halfway through. Add the garlic and cook for 2 mins more. Meanwhile, cook the pasta in boiling salted water until al dente, then drain.
- Stir the drained chickpeas into the veggie mix, season to taste, then cook for 4 mins to heat through. Stir in the capers and the drained pasta, tossing well to coat. Add the basil leaves, mix well, then serve with plenty of grated parmesan and cracked black pepper. Perfect!
25 mins
2 serving