Ingredients
- 3 tablespoons oil (extra-virgin olive oil)
- 1 eggplant, medium (about 1 pound), cut into 1/2-inch cubes
- 4 cloves garlic, minced
- 4 tomatoes, plum (diced)
- 1/3 cup chopped pitted green olives
- 2 tablespoons red-wine vinegar
- 4 teaspoons capers (rinsed)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon crushed red pepper, (optional)
- 12 ounces pasta, dry (regular or whole-wheat angel hair pasta)
- 1/4 cup chopped fresh parsley (or basil)
- Parmesan cheese (fresh grated)
- Olive oil (to drizzle on top, optional)
How to Make
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Step 1: Heat oil in a large skillet over medium heat. Add eggplant. Cook tossing occasionally until just softened, about 5 minutes.
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Step 2: Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.
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Step 3: Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper, cook, stirring until the tomatoes begin to break down, 5 to 7 minutes more (For a better flavor, cool and then refrigerate 24-48 hours, reheat before serving).
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Step 4: Meanwhile cook pasta in a large pot with boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 4 shallow bowls.
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Step 5: Spoon the sauce over the pasta and sprinkle parsley (or basil) on top, then Parmesan cheese.
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Step 6: Drizzle with more olive oil if you like.
We hope you enjoy this recipe!
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