pasta with eggplant and olives xxxx serves 4
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
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
remaining oil, add the garlic and cook until fragrant. Add celery, pepper and onion and cook for
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,
heat and simmer for 7 minutes. Pour over pasta, season with ground pepper and serve.