Want more iVillage? Sign up for our
Newsletters
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.