Caponata Pasta With Ricotta

• 1/4 cup olive oil
• 1 None red onion, finely chopped
• 2 cloves garlic, crushed
• 1 None eggplant, finely chopped
• 1 None red pepper, seeded, finely chopped
• 1 None zucchini, finely chopped
• 1/2 cup pitted black olives
• 1 tbsp baby capers, rinsed, chopped
• 14 oz large shell pasta
• 1/2 cup fresh ricotta
• 1/2 bunch bunch basil leaves, chopped
• 1 tbsp toasted pine nuts

1. In a large frying pan, heat oil on medium. Saute the onion and garlic for 2-3 minutes, until onion is tender.
2. Add the eggplant, pepper, zucchini, olives and capers. Cook for 10-15 minutes, stirring occasionally, until vegetables are tender. Season to taste.
3. Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions, until tender.
4. Drain pasta well and return to pot with vegetable mixture, ricotta and basil. Toss well and serve sprinkled with pine nuts.

olive oil, red onion, garlic, eggplant, red pepper, zucchini, black olives, baby capers, shell pasta, fresh ricotta, basil, nuts

Taken from recipes-plus.com/api/v2.0/recipes/28646 (may not work)