Italian Pasta with Eggplant and Tomatoes

There are many ways to prepare pasta, this method is well worth trying. Considering the combination of green olives and tomatoes, as well as eggplant and garlic, it is most likely to become one of the favorites on your menu.

Preparation time: 40 minutes
Cooking time: 45 minutes
Serves: 6

Ingredients

2 tbsp extra-virgin olive oil
1/3 cup pitted green olives, chopped
2 cloves garlic, minced
1 (about 1 lb/450 g) eggplant, cut into small cubes
4 plum tomatoes, diced
1/4 cup fresh parsley, chopped
2 tbsp red-wine vinegar
4 tsp capers, rinsed
3/4 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp red pepper, crushed (optional)
12 oz. (350 g) whole-wheat angel hair pasta

Directions

1. Start with making the sauce. Over medium heat, in a large frying pan heat the oil.
2. Add the eggplant and cook until just tender and lightly golden on both sides, stirring occasionally, about 5 minutes.
3. Stir in the garlic and sauté, until golden and fragrant, about 1 minute.
4. Then toss in the olives, diced tomatoes and capers.
5. Add the vinegar and season with salt, pepper and crushed red pepper (if using). Let the mixture cook, stirring often, until the tomatoes start to break down, 6-7 minutes. Remove from the heat.
6. Meanwhile, place the pasta in a pot of boiling water and cook following the package directions, about 6 minutes.
7. Transfer to a colander to drain. Place the cooked pasta in a serving bowl, top with the prepared tomato sauce, garnish with chopped parsley and enjoy.