Spaghetti Siciliana

light summery pasta. i like to serve it with pounded grilled chicken breasts that have been marinating in a little white wine and olive oil

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 6  cloves garlic
• 2  small eggplants
• 25  pitted kalamata olives
• 16  ounces  whole wheat spaghetti
• 1  red bell pepper
• 1  yellow bell pepper
• 14  ounces  diced tomatoes
• 2  tablespoons capers
• 4  tablespoons  grated pecorino romano cheese
• 17  leaves fresh basil

Directions

1. cube eggplants and cut bell peppers into slim strips and sliver garlic.
2. cook oil and garlic over medium heat for 2-3 min.
3. add eggplant and bell pepper and cook 2-4 min (until just wilted).
4. add tomato and bring to boil.
5. chop olives, capers, and 5 leaves basil and add to sauce, then reduce heat to low and simmer to thicken.
6. in the meantime, cook the pasta and chop remaining basil into ribbons.
7. toss pasta with sauce and top with cheese and basil ribbons.