Caponata Pasta With Ricotta

• 1/4 cup olive oil
• 1 red onion finely chopped
• 2 cloves garlic crushed
• 1 eggplant finely chopped
• 1 red pepper seeded, finely chopped
• 1 zucchini finely chopped
• 1/2 cup pitted black olives
• 1 tablespoon baby capers rinsed, chopped
• 14 ounces shell pasta large
• 1/2 cup ricotta fresh
• 1/2 bunch basil leaves bunch, chopped
• 1 tablespoon 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, red pepper, zucchini, black olives, baby capers, pasta, ricotta fresh, basil, nuts

Taken from www.yummly.com/recipe/Caponata-Pasta-with-Ricotta-1401072 (may not work)