Step 1
Heat a skillet and 1-2 tbsp EVOO over medium heat.

Step 2
Chop the onion, mince the garlic and sauté until transparent and fragrant. Add salt and pepper.

Step 3
Chop the eggplant into 1/2 inch chunks (I quartered the eggplant and chopped from there) and add to the onion mixture.

Step 4
Sprinkle with Italian herbs as desired. I used dried thyme, basil, and parsley. Cook for about 5-8 minutes until the eggplant starts to become soft and transparent.

Step 5
Chop the tomato and add it in, mixing well and cooking for a minute or two until tomato starts to break down.

Step 6
Pour in the can of diced tomatoes and bring to soft boil.

Step 7
Add in halved kalamata olives, capers and red pepper flakes.

Step 8
Simmer for about 15-20 minutes, depending on how thick you want your sauce.

Step 9
While the sauce is simmering, boil your water for your noodles and cook al dente.

Step 10
When the pasta is done, top with sauce and 1 tbsp of pasta water and mix until until combined.

Notes

*Everything can be adjusted to taste. Feel free to sub fresh diced tomatoes for the canned tomatoes.

Let us know if you make this recipe! Tag your photos with @freshharvest on Instagram

Thanks to FH customer, Mallory H. for this amazing recipe! We love your creativity!