Hearty Mediterranean Style Spaghetti
12 ounces spaghetti pasta (regular or gluten-free)
2-3 tablespoons olive oil
1 medium eggplant (diced into 1/2 inch cubes)
4-5 fresh garlic cloves (minced)
4 ripe Roma tomatoes (diced)
1/3 cup sliced olives (black or green)
4 teaspoons capers (well rinsed)
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
fresh chopped parsley for garnish (optional)
Cook the spaghetti pasta in a large pot of salted water to Al Dente’, do not overcook. Drain, but do not rinse.
While pasta is cooking, heat the olive oil in a skillet over medium heat. Once heated, add in the diced eggplant and saute until tender, about 4-6 minutes. Add in the minced garlic and saute until fragrant, about 1 minute. Stir in all the remaining ingredients (except for the chopped parsley), reduce heat to medium-low and cook until tomatoes start to break down, about 4-6 minutes.
Combine the cooked spaghetti pasta and the eggplant mixture into an extra large mixing bowl and toss to evenly incorporate ingredients. Transfer into one large serving bowl and serve family style or onto individual serving plates, and top with the fresh chopped parsley (optional). Makes 4-6 servings.