Pasta with Tuna and Quick Caponata

Method

1. Cut the eggplant into small cubes, season with salt, and let rest to release bitterness.
2. Cut the cherry tomatoes into quarters or halves.
3. Cut the bell pepper into thin strips and then into small dice.
4. Cut the onion into rings.
5. Cut the garlic clove in half.
6. Fry the eggplant in hot extra virgin olive oil until golden, then drain.
7. In a pan, heat oil and sauté the garlic and onion.
8. Add the diced bell pepper and cook.
9. Cook the pasta in boiling salted water.
10. Add the cherry tomatoes to the pan with the vegetables.
11. Add the Castelvetrano olives.
12. Add the canned tuna (drained) and turn off the heat.
13. Drain the pasta al dente and add it to the pan.
14. Add torn basil leaves and mix well off the heat.
15. Serve immediately.