GUIDE / INSTRUCTIONS
Step 1 – Cook the Caponata:
In a large, skillet, heat 1 tablespoon of the olive oil over medium heat.
Add eggplant and cook, stirring occasionally until golden brown about 5-7 minutes, remove eggplant from pan and set aside.
Add 1 tablespoon olive oil back into the hot pan.
Add onions and stir until softened about 2-3 minutes, then add garlic and cook for 1 more minute.
Add tomatoes, red chili flakes, capers, red wine vinegar and the already cooked eggplants, then cover with a lid and cook under low heat until vegetables are tender and slightly thickened, for about 5 minutes.
Add chopped tuna and cook for another 2 minutes.
Then add chopped basil and season to taste with salt and fresh black pepper.
Set aside
Step 2 – Cook the Pasta:
In a large pot of boiling salted water, cook pasta as per cooking instructions on Pasta package you use.
Drain the pasta from all the water and set aside.
Step 3 – Finish the dish:
Transfer the cooked pasta to the serving dish.
Spoon the eggplant-tuna caponata over the pasta.
Garnish with the black olives and top with freshly grated parmesan cheese, fresh basil leaves and extra olive oil drizzles.
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