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

1. Put a pot of water on to boil.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
4. Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute.
5. 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.
6. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
7. Drain and divide the pasta among 6 shallow bowls.
8. Spoon the sauce over the pasta and sprinkle with parsley (or basil) on top.
9. 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)