2 tablespoons extra-virgin olive oil
1 medium eggplant, cut into 1/2-inch cubes, (about 1 pound)
2 minced cloves garlic
4 diced plum tomatoes
1/3 cup chopped green olives
2 tablespoons red-wine vinegar
4 teaspoons capers, rinsed
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pep?per [optional]
12 ounces whole wheat pasta
1/4 cup chopped fresh parsley, or basil
Heat oil in a large nonstick skillet over medium heat.
Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.
Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper,
Stir until the tomatoes begin to break down, 5 to 7 minutes.
Cook pasta according to package directions.
Drain and spoon the sauce over the pasta and sprinkle with parsley (or basil).