Eggplant Pomodoro Pasta - cooking recipe

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 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

Preparation

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, 5-7 minutes.
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 with parsley (or basil) on top.
Enjoy!.