Penne With Eggplant Caponata

• 1/4 cup olive oil
• 1 None onion, chopped
• 2 cloves garlic, crushed
• 1 large eggplant, cut into 3/4-inch cubes
• 2 cans (14 oz each) diced tomatoes
• 2 tsp sugar
• 1 tsp red pepper flakes
• 1 pkg (1 lb) penne pasta
• 1/4 cup pitted green olives, halved
• 1 tbsp drained capers
• 1/4 cup chopped parsley
• None None Grated Parmesan cheese, to serve

1. Heat oil in a large skillet on medium heat. Saute onion and garlic, 4-5 mins.
2. Increase heat to high. Add eggplant and cook, stirring, 3-4 mins. Add tomatoes, sugar and red pepper flakes. Bring to a boil. Reduce heat to low. Simmer, uncovered, 10-15 mins, until sauce thickens. Season to taste.
3. Meanwhile, cook pasta in boiling salted water according to package directions. Drain well, reserving 1 cup cooking liquid.
4. Add pasta and reserved liquid to sauce. Stir in olives and capers and cook until heated through. Stir in parsley. Serve sprinkled with Parmesan cheese.

olive oil, onion, garlic, eggplant, tomatoes, sugar, red pepper, penne pasta, green olives, capers, parsley, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/23493 (may not work)