Eggplant Pasta Sauce
Cut eggplant into rounds, half-inch thick slices. Spray with cooking spray and broil or grill, or bake in hot oven at 425 degrees, turning once to brown. Cool and cut into half-inch chunks.
1/2 cup kalamata olives, drained and pitted, rinsed
3 tablespoons capers, drained and rinsed
1/2 teaspoon red pepper flakes
1/3 cup fresh basil, chopped
1/3 cup fresh italian parsley, chopped
1 large onion, diced
6 stalks celery, diced
6 cloves garlic, minced
2 tablespoons red wine vinegar
32 ounces tomatoes, chopped
1/2 cup currants
1 pound pasta shells
1 cup feta cheese, crumbled (optional)
Mix together herbs, olives, capers and red pepper flakes.
Spray large frying pan with cooking spray. Add celery and cook over medium heat 7 minutes. Turn heat to low and add onion, garlic, and salt. sauté 5-7 minutes, until soft. Add vinegar, and turn the heat to high. Stir in herb mixture. Add eggplant, currants, and tomatoes. Stir, and bring the sauce to a boil. Reduce heat and simmer 15 minutes.
Cook pasta al dente. Drain and toss with sauce, add feta and toss again. Serve immediately. if served without cheese.
Click Here to Comment on This Recipe