Ingredients

How to make it

  • Put a pot of water on to boil.
  • 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.
  • . 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.

Reviews & Comments 4

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    " It was excellent "
    rbeckman09 ate it and said...
    Absolutely delicious~ will def make again!
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  • conner909 15 years ago
    Fresh tomatoes are so much better to me than the canned...even in the wintertime. I've printed this recipe out and I'll let you know when I make it.
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    " It was excellent "
    midgelet ate it and said...
    looks wonderful!
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    " It was excellent "
    momo_55grandma ate it and said...
    great recipe fantastic ingredients thanks high5
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    " It was excellent "
    californiacook ate it and said...
    Mmmmmm!!! Luv EP & pasta. (I have some rollatini calling my name for tonight, I'm going to add some pasta to.) Great pic too. Thank you for sharing.
    Was this review helpful? Yes Flag

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