Maccheroncini with eggplant, tomatoes and capers
11.5 oz Barilla Maccheroncini
7 oz cherry tomatoes
4.5 tbsp extra virgin olive oil
3.5 tbsp capers
Peel and dice the onion.
Cut the eggplant into sticks and the tomatoes into quarters.
Heat a pan with a little of extra virgin olive oil and sauté first the onion, then add the eggplant.
Add the cherry tomatoes, the chili and the capers.
Boil the Maccheroncini and drain when al dente. Toss with the sauce and serve with basil leaves.