Eggplant Pomodoro

lizzie84

This is what's for dinner tonight:

2 tbs. EVOO
1 medium eggplant, diced
2 cloves garlic, minced
2 plum tomatoes, diced
1/3 cup green olives, chopped
2 tbs. red wine vinegar
2 tsp. capers, rinsed
1/4 tsp. crushed red pepper
12 oz. whole wheat thin spaghetti or angel hair
1 tsp. basil

1. Cook pasta as package directs.
2. Heat oil in a large skillet over medium heat. Add eggplant and cook, stirring occasionally until just softened, about 5 minutes. Add garlic and cook 30 seconds, unitl fragrant. Add tomatoes, olives, capers, basil and red pepper and cook, stirring, until tomatoes start breaking down, 5-7 minutes.
3. Divide pasta into six bowls and top with sauce.

www.eatingwell.com

gennyvieve

YUM!!!