For two people you will need:
20 g pine nuts
1 clove of garlic
2 small eggplants
2 tsp capers
2–3 small red bell peppers
400 g chopped tomatoes
250 g fettuccine, tagliatelle, or rigatoni
Toast the pine nuts in a pan with no oil until light brown, remove them and put them to one side. Dice the onions and grate the garlic. Wash the eggplants, zucchini, and bell peppers, slice them lengthways and cut them into pieces. Clean and finely dice the chilies.
Cook the pasta al dente in salted water. Heat one tablespoon of oil in a large pan. Fry the eggplants on a medium-high heat for three minutes. Add another two tablespoons of oil along with the onion, garlic, peppers and chili and sweat them on a medium heat for approx. five minutes. Season the vegetables with salt and pepper, add the tomatoes and capers, and bring to the boil.
Drain the pasta and mix it with the vegetable sauce. Season everything with salt, pepper, and a pinch of sugar. Serve with the pine nuts and coarsely torn basil leaves scattered over the top.