Easy homemade eggplant and tuna pasta recipe

Chop half an onion with a knife. Wash the eggplant and cut it into cubes about 1 cm thick. Wash the cherry tomatoes and cut them into halves.

In a frying pan, brown the onion with a drizzle of extra virgin olive oil and when it is golden brown and almost transparent, add the eggplant cubes. Add the salt and a little pepper and leave to cook for about 10 minutes over medium-low heat with the lid on, stirring occasionally with a wooden spoon.

Heat a saucepan full of water to cook the pasta and when it boils, add salt and add the macaroni. When the eggplant is coloured, add the cherry tomatoes and continue cooking for a few minutes over high heat with the lid on.

Pour in a ladleful of the pasta cooking water and mix the sauce to a creamy consistency. Then add the drained tuna and stir for a few moments, just enough to brown it. Lower the heat and add the capers and olives, mix everything to taste, then turn off the heat and leave the sauce covered.

Drain the pasta and pour it directly into the pan with the tuna and eggplant sauce. Sauté well, then turn off the heat and complete the preparation with a good sprinkling of pecorino romano, basil leaves and a drizzle of extra virgin raw olive oil. Mix everything together.

Serve and enjoy!