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Tuna caponata

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

500 g Woolworths fiorelli pasta
½ cup extra virgin olive oil
2 large brinjals, cut into chunks
4 garlic cloves, crushed
200 g Roma tomatoes, halved
200 g black olives, pitted
50 g capers
½ cup red wine vinegar
Sea salt and freshly ground black pepper, to taste
2 x 170 g Woolworths light meat tuna in brine cans, drained

Method

1. Cook the pasta in boiling salted water until al dente. Heat 3 T olive oil in a pan over a medium heat and brown the brinjals evenly. Add the remaining olive oil, garlic, tomatoes, olives and capers. 2

2. Cook for 5 minutes, or until the tomatoes are soft and the garlic is cooked. Add the red wine vinegar. Cook for a further 2 minutes, then toss with the tuna and cooked pasta. Serve with an extra drizzle of olive oil.