Eggplant Pomodoro Pasta

Manami's Note:

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: recipeland.com -- 49740 1996-2009 & EatingWel.com -- 7674, July/August 2009. Also, weightwatchers.com. 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.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 6 bowla

• 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
• ¾ teaspoon salt
• ½ teaspoon fresh ground black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• 12 ounces whole wheat pasta , angel hair
• ¼ cup fresh parsley leaves or ¼ 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!.