Eggplant Pomodora

This is a super delicious and healthy vegetarian meal that is easy to throw together on a week night. It is a pasta dish that is not too heavy and very healthy!

Recipe from Eating Well

• 2 tablespoons extra-virgin olive oil
• 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
• 1 clove garlic, minced
• 4 plum tomatoes, diced
• 1/3 cup chopped pitted green olives (I prefer the large green olives split, and I use more than 1/3 cup)
• 2 tablespoons red wine vinegar
• 4 teaspoons capers, rinsed
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon crushed red pepper, (optional, I sprinkled mine on after serving on plates, so each person can decide how much or little they prefer)
• 12 ounces whole-wheat angel hair pasta
• 1/4 cup chopped fresh parsley or basil

Preparation

1. Put a pot of water on to boil.
2. 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 to 7 minutes more.
3. 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 parsley (or basil) on top.