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| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- Extra virgin olive oil - 2 tsp
- Eggplant(cut into ½ ” cubes) - 1 medium
- Garlic minced - 2 cloves
- Tomatoes(diced) - 4 nos
- Green olives(Chopped pitted) - 1/3 cup
- Red wine vinegar - 2 tsp
- Capers(rinsed) - 4 tsp
- Salt - 3/4 tsp
- Freshly ground black pepper - 1/2 tsp
- Crushed red pepper(optional) - 1/4 tsp
- Whole(wheat angel hair pasta - 1/2 packet) -
- Chopped fresh parsley, or basil - 2 to
- Cheese - 2 tsp
Ingredients
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Instructions
- Heat oil in a large non stick 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 on a serving plate.
- Spoon the sauce over the pasta and garnish with slivers of cheese and basil on top.
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