Serves 4

1 pound/450g rigatoni

1 small eggplant, peeled

1 red bell peppers, seeded

½ red onion, peeled

1 garlic cloves, minced

1 ½ tablespoon/22ml olive oil

1 teaspoon/5ml sea salt

½ teaspoon/2ml freshly ground black pepper

½ tablespoon/7ml tomato paste

1 tablespoon/15ml red wine vinegar

2 cups feta cheese, crumbled

Preheat the oven to 400F/204C/Gas Mark 6

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 25 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and vinegar, and pulse 3 or 4 times to blend. Add salt and pepper to taste.

Cook pasta according to package directions.  Drain reserving 1 cup of cooking liquid.  Toss pasta with caponate.  Loosen with water if necessary.  Serve and top with crumbled feta cheese.