Penne with spicy eggplant & tomato sauce Recipe

Ingredients

• 2 small eggplants (aubergines) – about 500g (about 1 lb) total
• 1 large red onion, quartered lengthwise and sliced crosswise
• 2 large cloves garlic, finely chopped
• 8 caper berries (or 12 capers), roughly chopped
• 2 x 400g (14 oz) cans chopped tomatoes in juice
• 1 tsp chilli flakes
• 2 tsp dried oregano
• 1 tsp sugar
• plenty of salt and freshly ground black pepper
• 4 sprigs parsley, leaves finely chopped
• olive oil
• 500g (about 1 lb) penne rigate (or other short pasta)
View Full Recipe at Pizzarossa