Eggplant Pomodoro Pasta

• 2 - tablespoons extra-virgin olive oil
• 1 - medium eggplant
• 2 - cloves garlic
• 4 - plum tomatoes
• 1/3 - cup chopped pitted green olives
• 2 - tablespoons red-wine vinegar
• 4 - teaspoons capers
• 3/4 - teaspoon salt
• 1/2 - teaspoon freshly ground pepper
• 1/4 - teaspoon crushed red pepper
• 12 - ounces whole-wheat angel hair pasta
• 1/4 - cup chopped fresh parsley

Put a pot of water on to boil.

Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.

Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.