Instructions: Preparation Time: 20 minutes

Cooking Time: 20 minutes Calories per
serving:
265

Freezing not recommended

This recipe originates from southern Italy and is
made from all the ingredients found in every Italian larder, or la dispense!

1. Preheat the grill. Lay the aubergine slices on a large chopping board and sprinkle liberally with salt, to extract the bitter juices. Leave for 10 minutes, then turn the slices over and repeat.

Place
in a colander. Rinse and drain well, then cut the slices in large chunks.

2. Place the peppers under the grill and cook, turning frequently, until
the skins have blistered and charred. Carefully transfer the peppers to a
bowl. When they are cool enough to handle, remove the skins, de-seed and cut the peppers in squares.

3. Heat the oil in a large, non-stick frying
pan. Saute the aubergine, onion and garlic over a high heat for 3 - 4 minutes. Add the peppers, tomatoes, thyme, capers, wine vinegar and sugar.

Reduce the heat, cover and simmer for 15 minutes.

4. Meanwhile, cook the
pasta in plenty of lightly salted boiling water for 8-10 minutes or until
al dente. Drain and divide between 4 warm bowls.

5. Season the sauce with
salt and pepper and spoon over the pasta. Serve immediately.

Cooks note: Use cliche pasta for this pretty dish - twists of pasta which
translate as propeller.

Optional

Variation: For speed and convenience, use 14 oz (420 g) canned chopped tomatoes and red pimentos (drained) instead of the fresh tomatoes and peppers.

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