directions
-
1
Heat 4 tablespoons of the oil in a large skillet over high heat; add the eggplant
-
2
Saute, stirring con- stantly, until eggplant is tender and browned
-
3
Transfer to a plate lined with paper towels to drain
-
4
Add remaining 2 tablespoons oil to skillet
-
5
Add onion, green pepper and celery, and saute stirring until tender, about 5 minutes
-
6
Stir in the eggplant, tomatoes, olives, capers, basil, parsley, vinegar, salt, pepper, and sugar
-
7
Cover and simmer 5 min- utes
-
8
Toss hot pasta with the sauce
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9
Serves 4.
Eggplant and Olive Sauce
ingredients
- 6 tablespoons olive oil
- 1 small (about 1 pound) eggplant, trimmed, pared,
- and cut into 1/2-inch chunks
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1 cup chopped fresh tomatoes
- 1/4 cup chopped crushed green olives
- 1 tablespoon rinsed and drained small capers
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped Italian flat-leaf parsley
- 2 teaspoons red wine vinegar
- 1/2 teaspoon salt
- freshly ground black pepper to taste
- Pinch of sugar