Ingredients

Method

• 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

Ingredients

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.