Ingredients
- 2 tablespoons olive oil (extra-virgin
- 1 pound eggplant (cut into 1/2-inch cubes, about 1 medium)
- 2 cloves garlic, minced
- 1 pound tomatoes, diced (italian plum, roma) tomatoes)
- 1/3 cup scallions, spring or green onions
- 2 tablespoons red wine vinegar
- 4 teaspoons capers (rinsed)
- 3/4 teaspoon salt
- 1/2 teaspoons black pepper, freshly ground
- 1/4 teaspoon red chili peppers (optional)
- 12 ounces dry angel hair pasta (whole-wheat )
- 1/4 cup parsley leaves, freshly chopped
How to Make
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Step 1: Put a pot of water on to boil.
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Step 2: 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.
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Step 3: Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
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Step 4: 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 parsley (or basil) on top.
We hope you enjoy this recipe!
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