Eggplant Pomodoro Pasta
- 2 tablespoons extra-virgin olive oil
- 1 lb eggplant, cut into 1/2 inch cubes, about 1 medium
- 2 garlic cloves, minced
- 4 plum tomatoes, diced
- 1/3 1/3 cup spring onions, sliced on a bias or 1/3 cup green onion
- 1/3 cup chopped pitted green olives
- 2 tablespoons red wine vinegar
- 4 teaspoons capers, rinsed
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 12 ounces whole wheat pasta, angel hair
- 1/4 cup fresh parsley leaves or 1/4 cup basil leaves, freshly chopped
- Put a pot of water on to boil.
- Heat oil in a large nonstick skillet over medium heat.
- Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
- Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute.
- Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5-7 minutes.
- Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
- Drain and divide the pasta among 6 shallow bowls.
- Spoon the sauce over the pasta and sprinkle with parsley (or basil) on top.
- Enjoy!.
extravirgin olive oil, eggplant, garlic, tomatoes, spring onions, green olives, red wine vinegar, capers, salt, fresh ground black pepper, red pepper, whole wheat pasta, parsley
Taken from www.food.com/recipe/eggplant-pomodoro-pasta-431311 (may not work)