To begin the preparation of Eggplant Caponata Penne Pasta, heat water in a pot to cook the pasta.

When water starts to boil add salt, pasta and stir well to avoid pasta from sticking to bottom.

Maintain the heat at medium high and let pasta cook in the boiling water.

After about 8 to 10 minutes check the pasta consistency.

It should look firm but also cooked completely.

Reserve 1/4 cup of pasta cooked water for later and drain the remaining.

Keep the cooked penne pasta aside.

On the side start making the Eggplant Caponata Sauce by heating a skillet with some Extra virgin olive oil.

Add garlic and saute until the smell goes off.

Add chopped onions and lower the heat to medium allowing onions to cook until it's translucent.

Add diced eggplant and increase the heat to medium high.

Let the eggplant cook for 2-3 minutes or until the sides starts to get crisp and golden.

Add the tomatoes, sugar, required salt, Italian seasoning, red chili flakes, ground black pepper.

Stir everything together and cook until eggplant is cooked thoroughly. 

Now add the reserved pasta water, red bell pepper and olives.

Stir well and cook on medium high heat until everything is combined and little saucy.

Add the cooked pasta and stir well. Switch off the stove and add parmesan cheese.

Serve the Eggplant Caponata Penne Pasta with a side of cheesy garlic bread and Light And Creamy Broccoli Soup Recipe to complete your meal for weekend lunch.