Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 lb cavatoppi pasta
  • 2 tbsp olive oil extra virgin
  • 4 cloves of garlic sliced
  • 1 cup chopped eggplant
  • 1 cup broccoli florets
  • 1 red pepper de-seeded & chopped
  • 1/3 cup sundried tomatoes diced
  • 1 cup of artichoke hearts quartered
  • ¼ cup Kalamata olives pitted & sliced
  • ¼ cup pine nuts
  • 1 tbsp minced fresh basil
  • Fresh grated parmesan cheese for garnish


  1. Prepare the pasta according to package instructions and set aside.
  2. In a large thick bottomed skillet heat the oil over medium high heat add the garlic and cook for one minute.
  3. Add eggplant, broccoli, pepper, and sundried tomatoes. Cook for 5-10 minutes, or until all of the vegetables are cooked through to desired texture, stirring regularly.
  4. Stir in artichokes, olives, pine nuts, and basil then cook for another minute.
  5. Remove from heat and stir in the cooked pasta.
  6. Serve warm, and garnished with parmesan cheese.