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Pasta eggplant stalks celery green olives garlic green pepper capers salt black pepper extra-virgin olive oil tomatoes hot pepper
Viewed: 5 - Published at: 3 years agoIngredients
- 1 lb pasta (I prefer small pasta for this dish, such as farfalle, ditalini, small rigatoni, etc.)
- 1 cup eggplant, chopped into very small pieces
- 2 stalks celery, finely chopped
- 3 tablespoons green olives and black olives, chopped (good olives!)
- 3 cloves garlic, chopped
- 12 green pepper, finely chopped
- 1 tablespoon capers, please used salted capers,not the brine variety,this makes a big difference in flavor (I use more)
- 1 pinch salt
- 1 pinch black pepper
- 4 tablespoons extra virgin olive oil
- 34 ounces crushed tomatoes
- hot pepper flakes (optional)
Method
- Heat oil in large saute pan.
- Add celery, green peppers, olivers, capers, garlic and eggplant.
- Saute until tender.
- Add tomatoes, salt, pepper and hot pepper (if using).
- Cook for 15 minutes.
- Toss with cooked pasta and serve.
- Note that this pasta dish is not one that should have grated cheese!
- Enjoy!
