20-Minute Eggplant Diablo

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READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice the eggplant into 1-inch slices and salt. Set aside to drain.
  • Fill a large pot with salted water and bring to a boil.
  • Slice the onion thinly and chop garlic.
  • Coat the bottom of a large skillet with olive oil over medium-high heat. Pat eggplant dry with paper towels; add to skillet and cook until it starts to brown on the edges.
  • Add sliced onions and cook about 1 minute.
  • Add chopped garlic and cook about 30 seconds.
  • Pour in white wine and stir around until reduced by half.
  • Add the tapenade, tomatoes, stock, basil, and red pepper. Salt and pepper to taste.
  • Dump the angel hair in the water. While the pasta is cooking, simmer the eggplant sauce stirring frequently.
  • Serve sauce over al dente pasta. Top with parmesan cheese or crumbled feta.
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