Ingredients

• 2 tablespoons olive oil
• 2-3 garlic cloves, minced
• 1 pound eggplant, cut into 1/2-inch cubes
• 4-5 whole stripes of roasted red peppers cut into small pieces (about
• 1 whole red bell pepper roasted)
• 2 tablespoons finely chopped Kalamata olives
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 12 ounce whole wheat spaghetti
• 1/4 cup chopped fresh basil or parsley

Directions

Heat oil in a large skillet over medium heat. Add the garlic, cook for 1
minute, then stir in the cubed eggplant. Stir occasionally for about 5-6
minutes or until the eggplant begins to soften.

Stir in the roasted red peppers, olives, vinegar, salt, pepper, and red
pepper flakes. Continue cooking for another 3-4 minutes so everything is
heated through. At this point add more salt to taste.

Meanwhile bring a large pot of salted water to a boil. Add in the pasta
and cook according to package instructions or until al dente.

To serve, spoon the sauce over each plate of pasta and sprinkle with basil
and/or parsley.