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