Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon extra virgin olive oil or 1/4 cup water for water saute 1 medium onion, chopped 2 medium eggplants, cut into 1/2 – 3/4 inch cubes 1 (25oz) jar pasta sauce (or homemade Marinara Sauce) 1/2 cup pitted olives (kalamata, green or greek) 2 tablespoons capers 1/2 – 1 teaspoon red pepper flakes 16 oz. pasta of choice

Preparation

• Instructions In large skillet/saute pan heat olive oil over medium heat, saute onion and eggplant until tender, about 8 – 10 min. Add sauce, olives, capers, red pepper flakes, cover, reduce heat to low and simmer for 15 – 20 min. Sauce is ready when eggplant is fully tender. 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.  Serves 6