Yield: 4 generous servings
1 medium eggplant, peeled and cut into 1/2-inch cubes
1-2 Tbsp Flying Olive Garlic, Basil, Tuscan Herb, Dipping Oil or a Single Varietal of Choice of Extra Virgin Olive Oil
2-3 cloves garlic, minced
11/2 lbs of peeled*, seeded and diced Roma tomatoes (about 12-15 medium) or 1 (28-ounce) can peeled and crushed, or diced tomatoes
1 1/2 tsp sugar, optional
4 tsp capers, rinsed and chopped
Salt and coarsely ground fresh black pepper
Salt to taste
A pinch of red pepper flakes, if desired
1/4 cup basil (about 10 leaves), torn
8 ounces angel hair pasta, cooked al dente
1 Tbsp fresh chopped parsley, for garnish, if desired
Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh it down. Let stand for at least 45 minutes.
Rinse the salt off the eggplant, and pat dry. Place the Flying Olive EVOO of choice in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 10-15 minutes.
Add garlic, tomatoes and their juice to the pan. Stir in the sugar and capers. Simmer until sauce has slightly thickened, about 10-15 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta. Sprinkle with parsley.
Recipe inspired by Kathleen Daelemans
Submitted by Barb L.
*Place tomatoes in boiling water for 1-2 minutes. Remove with slotted spoon and plunge into a bowl of ice water. Skins will slip off.