pasta with eggplant and olives xxxx serves 4
x
4 tbsp olive oil 1 large onion, chopped
1 eggplant, cubed 14 oz can diced tomatoes
1 lb penne pasta 1 handful fresh basil, snipped
2 cloves garlic, minced 1/2 cup green olives, chopped
3 stalks celery, chopped pinch sugar
1 pablano pepper 1 tbsp wine vinegar
1 green pepper fresh ground pepper
xx
Heat the 2 tbsp of oil in iron skillet over medium heat. Brown the eggplant, stirring so that it doesn't
burn. Remove eggplant to a small dish. Cook pasta according to directions on the package. Heat
the
remaining oil, add the garlic and cook until fragrant. Add celery, pepper and onion and cook for
5
minutes, stirring from time to time. Drain pasta, reserving 3/4 cup of the cooking liquid. Add pasta
water, tomatoes, basil, olives, sugar, eggplant and vinegar to the cooking vegetables, bring to a boil,
lower
heat and simmer for 7 minutes. Pour over pasta, season with ground pepper and serve.