Eggplant Pomodoro Pasta
A simply delicious meal for busy week-days or a cozy dish on the weekends. Layers of yummy flavor and can be served with any pasta.
olive oil, extra-virgin
cut into 1/2-inch cubes, about 1 medium
italian plum (roma) tomatoes
scallions, spring or green onions
red wine vinegar
red chili peppers
angel hair pasta
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.