Eggplant Pomodoro Pasta

Eggplant Pomodoro Pasta Serves: 6

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
• 2 cloves garlic, minced
• 4 plum tomatoes, diced
• ¹/₃ cup chopped pitted green olives
• 2 tablespoons red-wine vinegar
• 4 teaspoons capers, rinsed
• 3/4 teaspoon salt
• ¹/₂ teaspoon freshly ground pepper
• ¹/₄ teaspoon crushed red pepper (optional)
• 12 ounces whole-wheat angel hair pasta
• ¹/₄ cup chopped fresh parsley or basil

Cooking 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.