Eggplant Pomodoro Pasta

Ingredients

• 1 pound quinoa or brown rice pasta ((I use and love Trader Joes’ quinoa pasta))
• 1 large eggplant (1 pound, cut into 1-inch small cubes – no need to peel)
• 1 tablespoon salt
• 2 tablespoons olive oil
• 3 cloves of garlic
• 1 tablespoon tomato paste
• 5-6 medium sized Roma tomatoes (cut into small cubes)
• 1 cup colorful cherry tomatoes (sliced)
• 3 tablespoons capers (drained and rinsed)
• 1/2 cup green olives (pitted and sliced)
• 2 tablespoons balsamic vinegar
• salt and pepper *
• 4 scallions (chopped both green and white parts)
• 1/2 cup Italian Parsley (rinsed and chopped thinly)
• 1/3 cup Parmesan cheese (grated)
• 1/2 cup lightly roasted pine nuts (optional)

Instructions

1. 1

   Cook the pasta according to the package instructions. Reserve one cup of the pasta liquid. Set aside.

2. 2

   As the pasta is cooking, make the eggplant pomodoro sauce: Fill a bowl with 4 cups of cold tab water. Add a tablespoon of salt. Place the eggplant cubes into the salty water. Let it sit for 10 minutes in water. Rinse and place on a sheet of paper towels to dry.

3. 3

   Heat olive oil in a 12-inch cast-iron skillet (or any heavy bottom pan) and add in the eggplant. Cook, stirring frequently, for 5-6 minutes. Add in the garlic and cook for 30 seconds.

4. 4

   Stir in the tomato paste and cook, stirring constantly, for 1 minute.

5. 5

   Add in the Roma tomatoes, cherry tomatoes, capers, and green olives. Season with ½ teaspoon salt and ½ teaspoon black pepper. Pour the balsamic vinegar into the sauce. Give everything a gentle stir and let it cook for 10-15 minutes in medium heat. Taste for seasoning and add if necessary.

6. 6

   Place the cooked pasta into the sauce (alternatively you can place everything in a large bowl). Sprinkle it with scallions, parsley, Parmesan cheese, and pine nuts (if using). If the pasta feels dry, use some of the reserved pasta liquid. Give it a toss to distribute the sauce evenly.

7. 7

   Serve with more Parmesan cheese parsley on the side.