Eggplant Pasta Pomodoro

A homemade tomato sauce is a great way to use a bunch of vegetables lying around. This time, there was an eggplant left over from the week's farm shipment, which seemed like an appropriately hearty addition to an otherwise simple tomato sauce. Cooking the eggplant in small pieces takes a lot of guesswork out of cooking it (I've struggled to cook it properly in larger chunks in the past), since you can easily taste test and see the color and texture change.  This dish is especially good the next day, since all the flavors get a few more hours to mingle. Relied on this recipe, with some adjustments.

Makes 3-4 servings
Total time to cook: 30 minutes

1 small to medium eggplant, cut into 1/2-inch pieces
2 tbsp olive oil
1/2 can whole plum tomatoes, diced (about 3/4 cup)
1/3 cup diced onions
3 garlic cloves, minced
1/8 cup coarsely chopped kalamata olives
1/2 tsp drained capers
1-2 tbsp red wine vinegar
1/4 tsp crushed red pepper flakes
1/2 lb whole wheat rotini 
1/4-1/2 cup grated parmesean cheese
- Heat the olive oil in a medium pan over medium heat. Cook the eggplant until soft and cooked through, about five to seven minutes.
- In the meantime, start water boiling for pasta in another pot. Make the pasta while the sauce is cooking.
- Add the garlic and cook for about one minute, or until it starts to brown. 
- Add the tomatoes, onions olives, capers, vinegar and red pepper flakes. Cook for another five to seven minutes.
- Drain the pasta and mix in the sauce. Plate the pasta and top with parmesean cheese, and serve immediately.

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