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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Diced eggplaant turns tender and tasty sautéed with garlic and olive oil. It is best served over angel hair pasta; however, any type of pasta will work.;) Serve with freshly grated Parmesan cheese or Feta and a mixed green salad with a bottle of cold Chianti ;).Printed from: - 49740 1996-2009 & - 7674, July/August 2009. Also, . Let your garden dictate the vegetables for this recipe -sliced zuchini, yellow squash or red onion - can be substituted for the eggplant. Also red peppers are a good choice :) Had trouble posting the quanities for scallions, spring onions or green onions - it is 1/3 cup or 2 2/3 oz. Ingredients:
2 tablespoons extra-virgin olive oil |
1 lb eggplant, cut into 1/2 inch cubes, about 1 medium |
2 garlic cloves, minced |
4 plum tomatoes, diced |
1/3 cup scallions or 1/3 cup spring onions, sliced on a bias or 1/3 cup green onion |
1/3 cup chopped pitted green olives |
2 tablespoons red wine vinegar |
4 teaspoons capers, rinsed |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon crushed red pepper flakes (optional) |
12 ounces whole wheat pasta, angel hair |
1/4 cup fresh parsley leaves or 1/4 cup basil leaves, freshly chopped |
Directions:
1. Put a pot of water on to boil.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
4. Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute.
5. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5-7 minutes.
6. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
7. Drain and divide the pasta among 6 shallow bowls.
8. Spoon the sauce over the pasta and sprinkle with parsley (or basil) on top.
9. Enjoy!.
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