Ingredients:
- 2 tbsp olive oil
- 2 eggplants, chopped into pieces
- 1/2 cup water
- 4-6 medium tomatoes, diced
- 1 14 ounce can tomato sauce
- 3 tbsp capers
- 1/2 cup olives, sliced
- 6 cloves garlic, minced
- 1 tbsp chopped fresh parsley
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- pasta
Preparation:
Sautee the eggplant in the 2 tablespoons of oil in a large skillet until lightly fried. Add the water, reduce heat and cover. Allow to simmer for 8 to 10 minutes.Add the tomatoes and tomato sauce and simmer, covered, for another 8 to 10 minutes.
Add the remaining ingredients and cook, stirring occasionally for 15 to 20 more minutes.
Serve over cooked pasta.
