Eggplant and Olive Pasta Sauce
From flavorsofitaly 16 years ago
- 20 minutes to make
- Serves 3
This easy pasta sauce is great for those times when you are in a hurry, but want to serve a tasty meal. Goes especially well served over Penne or Ziti pasta.
Ingredients
- 6 Tbl extra virgin olive oil shopping list
- 1 small eggplant (about 1 lb) trimmed, peeled, and cut into 1/2 inch cubes shopping list
- 1 small (6 oz) can tomato paste shopping list
- 1/4 cup chopped green olives shopping list
- 1 Tbl capers, rinsed and drained shopping list
- 1 Tbl fresh basil, chopped shopping list
- 1 Tbl fresh parsley, chopped shopping list
- 2 tsp red wine vinegar shopping list
- 1/2 tsp salt shopping list
- black pepper to taste shopping list
- pinch of sugar shopping list
How to make it
- Heat 4 Tbl olive oil in large skillet over medium high heat, add eggplant. Saute, stirring constantly, until eggplant is tender and browned, about 10 minutes. Drain on paper towels.
- Add remaining 2 Tbl oil to skillet. Stir in eggplant, tomato paste, olives, capers, basil, parsley, vinegar, salt, pepper, and sugar. Cover and summer 5 minutes. Toss hot pasta with sauce and serve immediately.
The Rating
Reviewed by 3 people-
This is a keeper. Gave it a 5 and printed it out. Thanks!!!
deliathecrone
in Johnston loved it
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All my favorite flavors and eggplant to boot! YUMMY. Delicious combination, mighty fine.
notyourmomma
in South St. Petersburg loved it
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