1. Put pasta water on to boil. 2. In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown. 3. Put pasta in boiling water. 4. Remove eggplant mixture from pan and set aside. Saute onion and pepper in remaining oil for 5 minutes. Add eggplant mixture and all other ingredients to onion and pepper, cover and cook over low heat for about 7 minutes. 5. Toss hot, drained al dente pasta together with eggplant sauce, garnish with a sprig of fresh basil (and the toasted pine nuts, if using), and serve with grated parmesan cheese. Add additional vinegar, if desired. Serve warm or at room temperature. 6. Serves 4. 7. *Note: I think I prefer this made with only 8 ounces of pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
