Caponata Pasta with Tuna

Directions

• Pre beat your oven to 180 degrees °C
• If you have time: salt your eggplant and let it sit in a colander for 10-20mins to draw out the bitterness and moisture. 
• Otherwise, throw the eggplant onto a baking tray, along with 2 tbsp of your oil. Season with salt and pepper and bake for 20-30mins until caramelized. Check at 10mins to make sure it’s not sticking to your tray. 
• Meanwhile, heat a small pot on the stove to a medium-low heat & add 1 tbsp of your oil 
• Add your onions, capsicum, small pinch of salt and pepper and cook for 7mins, stirring occasionally. At the last minute add your paprika & chili flakes. 
• Add your tomatoes, red wine vinegar, honey, bay leaf, and capers. Stir and let simmer on a low heat. We still want small bubbles while it cooks. 
• Allow to cook for at least 25 mins. If you have the time, cook as low and slow as you can to allow the liquid to really diminish and the flavours to develop to a sticky, thick texture.  
• Meanwhile, heat a pot of salted water to a high heat and once boiled add your pasta. Cook as per the packet instructions or until al dente.
• Once your caponata mix is cooked add your eggplant to the mix and stir gently. 
• Once the pasta is cooked, reserve a cup of the pasta water, then drain the pasta.
  Add the pasta back to the same pot along with your caponata mix & a little of the pasta water. Mix well adding more of the water and seasoning if needed.
• Top with tuna and fresh parsley!