Peel and finely chop the onion. Peel and grate or crush the garlic. Trim the stem from the top of the
aubergine. Dice it into ½ cm sized cubes.
Warm 1 tbsp oil in a large frying pan over a medium heat. Add the onion. Fry for about 5 mins
till it’s soft and glossy, stirring now and then.
Add the aubergine and garlic to the frying pan. Season. Fry for 8-10 mins over a medium heat till
the aubergine has some colour. Stir often so it doesn’t stick and burn. Fill a pan with water and add a pinch
of salt. Cover and bring to the boil.
While the aubergine cooks, halve the olives. Add them to the frying pan with the tinned cherry
tomatoes and half a can of water. Bring to the boil.
Turn the heat down. Simmer for around 10 mins till the caponata has thickened. Stir every so often
while it cooks.
Add the penne to the pan of boiling water. Simmer for 8 mins till the pasta is cooked but not too soft – it should have a little bite. While the penne cooks, roughly chop the parsley leaves.
Heat a dry frying pan over a medium-low heat. Toast the almonds for 2 mins till golden brown.
Shake the pan regularly to stop the almonds catching. Tip into a bowl. Toss the salad with
½ tbsp oil and a little salt and pepper.
Drain the pasta. Taste the caponata and add more salt and pepper if you think it needs it. Tumble in the penne and toss together. Divide between two warm bowls. Scatter over the almonds and parsley.
Serve with the salad.