It’s been years since I’ve had eggplant, in fact I can’t remember the last time I had it. I remembered it not being so good for my taste at the time but I thought I’d give this recipe a try. It was delicious ! A perfect blend of spicy from the pepper flakes and salty from the kalamata olives, with a slight touch of sweetness from my sauce. The eggplant was tender and fit in just right…absolutely a meal to fulfill all your senses and wanting more. This is one warm, hearty and cozy meal. It has that rustic feel that I love. I would have more but one bowl filled me up…I’ll have to wait for the leftovers which I think will be even better.Print
- 2 medium eggplants, cleaned and cut into 1 inch cubes
- 1 medium onion, chopped
- 1 tablespoon extra virgin olive oil
- 3 cups pasta sauce (I used an organic roasted bell pepper sauce)
- 1/2 cup olives (kalamata, green or greek)
- 2 tablespoon capers
- 1 tablespoon red pepper flakes
- 12 oz. pasta of choice
In large skillet/saute pan heat olive oil over medium high heat, cook eggplant and onion until tender, about 8- 10 min. Add sauce, olives, capers, red pepper flakes, cover and simmer for 20 min.
Cook pasta according to package directions.
Serve eggplant sauce over pasta with a light dusting of Almond Parmesan over top. Pairs well with a slice of crusty bread. Enjoy!