Put water for pasta to boil and cook candele pasta (or any other short type of pasta) until ‘al dente’ according to directions on the package.
In a large skillet pan add a few tablespoons of extra virgin olive oil and garlic cloves crushed with a flat knife. Wait till garlic starts to become fragrant.
Remove garlic, add eggplant and bell pepper cubes. Cook on medium heat until almost done.
Add tomato passatata (tomato puree), roughly chopped olives and capers if you like.
Cook for another 2-3 minutes. Lastly add another drizzle of extra virgin olive oil, salt, pepper and chopped parsley.