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Spaghetti w/ Eggplant Marinara, Kalamata Olives, & Capers ??
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So, we’re on a wee bit of a pasta and salad kick over here recently, if you’ve been following along ? I just love how versatile and fast they are! If you need some serious spaghetti flavors in your life, look no further! ???
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INGREDIENTS:
3/4 lb. pasta
1/4 cup olive oil
1 medium onion finely chopped
1 medium eggplant diced in 1 cm chunks
3 cloves garlic minced
1 28 oz. can whole tomatoes
2 t dried basil
1 t dried oregano
1 t kosher salt
1/2 t pepper
1/4 cup capers
1/2 cup kalamata olives sliced
2 T fresh dill (can sub basil or parsley)
DIRECTIONS:
Cook pasta according to oackage directions for al dente. Saute onion and eggplant in oil with sprinkle of salt for about 15 minutes, stirring frequently and covering, adding small amounts of water if getting too dry. You want the eggplant to get really soft and caramelized. Once cooked, add garlic and cook another minute. Then add all ingredients except fresh herbs and pasta, cook for another 10 to 15 minutes on medium-low heat, stirring occasionally and breaking up the tomatoes with your kitchen utensil. Add spaghetti, stir, and top with fresh herbs! ???
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