Has anyone else noticed grocery prices going through the roof lately? I certainly have – especially the cost of meat. I definitely consider myself a carnivore but have been cutting back lately because of this. Fortunately, recipes like the one below make it a bit easier. This dish is very satisfying, healthy and cheap!
I served it with my usual Dreamfields pasta, but I bet it would taste great with quinoa, couscous or polenta. Give it a try while eggplant is still inexpensive!
Also, have you entered my Hamilton Beach Slow Cooker giveaway yet? If not, here’s a reminder!
from Kitchen Daily
2 tablespoons extra virgin olive oil
1 eggplant, cut into 1/2 inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced (or one 15 ounce can diced tomatoes, drained)
⅓ cup chopped pitted green olives
2 tablespoons red wine vinegar
4 teaspoons capers, rinsed
salt and pepper
1 teaspoon crushed red pepper
cooked pasta of your choice
chopped fresh parsley
grated pecorino romano cheese
Heat oil in a large skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook for about 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper and cook, until the tomatoes begin to break down, 5 to 7 minutes more.
Serve on top of pasta with cheese and parsley sprinkled on top.