Eggplant and Tomato Sauce over Angel Hair Pasta


2 TB extra virgin olive oil, plus extra for pasta and serving
2 small Jersey Fresh fairytale eggplant, cut into small cubes
2 cloves Jersey Fresh garlic, pressed
1 pint Jersey Fresh grape tomatoes, diced
1/3 cup green olives, pitted and chopped
4 tsp capers, drained and rinsed
2 TB red wine vinegar3/4 tsp salt
1/2 tsp pepper
Parmesan cheese, optional
1/4 tsp crushed red pepper, or more or less as preferred
1lb angel hair pasta
1/4 cup Jersey Fresh parsley, chopped (for garnish)


10m prep time / 20m cook time

1. Fill large pot with water, and heat over high
2. While water is coming to a boil, cook the eggplant mixture. Start over medium heat with in a large skillet and heat the oil
3. Add eggplant and cook, stirring occasionally for about 5 minutes or until softened
4. Add garlic and cook until fragrant about 1 minute
5. Add tomatoes, olives, capers, vinegar, salt, pepper and red pepper flakes. Stir for about 5 - 7 minutes until tomatoes begin to break down
6. When water comes to a boil, salt the water. Add the pasta and cook per package instructions. Drain, do not rinse and drizzle pasta with olive oil, mixing so pasta won't stick to together
7. Once eggplant mixture is finished, divide pasta into bowls. Spoon desired amount of the eggplant mixture over the pasta and sprinkle with parsley

Jersey Fresh Product(s) Used: Eggplant Garlic Herbs Tomatoes

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