date:Mar 24, 2014
olden. Increase heat to high, add eggplant and cook, stirring, for 2-3 minutes until golden, then add tomatoes, sugar and a little salt and pepper. Bring to the boil, then simmer over low heat for 15 minutes or until the eggplant is cooked and sauce thickens. Stir in the olives, capers and parsley.
2. Meanwhile, cook the pasta according to packet instructions. Drain well, then toss with sauce and serve with parmesan.