Caponata Pasta

Begin by preparing a large saucepan of boiling salted water.

Peel the onions deseed the peppers. Roughly cut the onions, peppers and aubergines into large chunks. Add to a second large saucepan on medium-high heat with a drizzle of olive oil. Cook for 8 minutes until the onion appears golden, then crush in the garlic and cook further 2 minutes.

Then add the pasta to the pan of boiling water and cook for 12 minutes or according to the packet instructions.

Add the cans of tomatoes and 3 tsp of capers to the pan of charred veg. Stir and bring to a simmer for 10 minutes.

Then, drain the pasta using a colander, reserve a mug of water from the saucepan. Add the drained pasta and basil leaves to the veg and gently stir together. Use the reserved water to loosen if needed.

Serve between four bowls and grate over the parmesan cheese.