Pasta Caponati

• 1 lb pasta (I prefer small pasta for this dish, such as farfalle, ditalini, small rigatoni, etc.)
• 1 cup eggplant, chopped into very small pieces
• 2 stalks celery, finely chopped
• 3 tablespoons green olives and black olives, chopped (good olives!)
• 3 cloves garlic, chopped
• 12 green pepper, finely chopped
• 1 tablespoon capers, please used salted capers,not the brine variety,this makes a big difference in flavor (I use more)
• 1 pinch salt
• 1 pinch black pepper
• 4 tablespoons extra virgin olive oil
• 34 ounces crushed tomatoes
• hot pepper flakes (optional)

1. Heat oil in large saute pan.
2. Add celery, green peppers, olivers, capers, garlic and eggplant.
3. Saute until tender.
4. Add tomatoes, salt, pepper and hot pepper (if using).
5. Cook for 15 minutes.
6. Toss with cooked pasta and serve.
7. Note that this pasta dish is not one that should have grated cheese!
8. Enjoy!

pasta, eggplant, stalks celery, green olives, garlic, green pepper, capers, salt, black pepper, extra virgin olive oil, tomatoes, hot pepper

Taken from www.food.com/recipe/pasta-caponati-98655 (may not work)