Pasta Caponata

Ingredients

• 2 Tbsp. olive oil, divided
• 1 small eggplant, cubed
• 1 small clove garlic, minced
• 1 medium onion, cut into 8 wedges
• 1 small red bell pepper, seeded and diced
• 1 small yellow bell pepper, seeded and diced
• 1 (16 oz.) can whole tomatoes, drained and coarsely chopped
• 2 1/2 c. reduced sodium chicken broth
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. drained capers
• 1 Tbsp. chopped fresh thyme or 1 tsp. dried
• 1 lb. uncooked medium size shell pasta