Caponata pasta

Ingredients

• 1 teaspoon rapeseed oil
• 1 large aubergine, chopped
• 1 teaspoon dried oregano
• ½ red onion, finely sliced
• 1 clove garlic, finely sliced
• 1 tablespoon capers, drained
• 1 tablespoon balsamic vinegar
• 1 x 400g can chopped tomatoes
• 150g wholemeal penne pasta
• Small handful fresh parsley, roughly chopped
• Freshly ground black pepper, to taste