Eggplant Pomodoro Pasta

From Eating Well, July/August 2008

2 tbsp olive oil
1 medium eggplant (about 1 pound), cut into 1/2 inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 cup pitted green olives, chopped
2 tbsp red-wine vinegar
4 tsp capers, rinsed
3/4 tsp salt
1/2 tsp fresh ground pepper
1/4 tsp crushed red pepper (optional)
12 oz. whole-wheat angel hair pasta
1/4 cup chopped fresh parsley or basil

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-1 minute. Add tomatoes, olives, vinegar, capers, salt, crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5-7 minutes more.
Meanwhile, cook pasta until just tender. Drain and divide pasta among plates or bowls. Spoon sauce over each and top with parsley or basil.

**The sauce can be made and frozen to enjoy over the winter!

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