Eggplant Pomodoro Pasta
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Ingredients
- 2 tablespoons of Olive Oil Marketplace Roasted Garlic EVOO
- 1 medium eggplant about 1 pound, cut into 1/2-inch cubes
- 2 cloves of garlic minced
- 4 plum tomatoes diced
- 1/3 cup of chopped pitted green olives
- 2 tablespoons of red-wine vinegar
- 4 teaspoons of capers rinsed
- 3/4 teaspoon of salt
- 1/2 teaspoon of freshly ground pepper
- 1/4 teaspoon of Olive Oil Marketplace crushed red pepper optional
- 12 ounces of Olive Oil Marketplace Angel Hair Pasta
- 1/4 cup of chopped fresh parsley or basil
Instructions
- Put a pot of water on to boil.
- 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.
- 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.
- 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
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