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Eggplant Pomodoro Pasta
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium eggplant, (about 1 pound), cut into ½-inch cubes
  • 2 cloves garlic, minced
  • 4 plum tomatoes, diced
  • ⅓ cup chopped pitted green olives
  • 2 tablespoons red-wine vinegar
  • 4 teaspoons capers, rinsed
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon crushed red pepper, (optional)
  • 12 ounces whole-wheat angel hair pasta
  • ¼ cup chopped fresh parsley, or basil
Steps
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