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Spaghetti w/Eggplant, Tomatoes & Olives




Source of Recipe


Internet


List of Ingredients




1 lb.eggplant, peeled and cut in small cubes
Salt
5 tbls. olive oil, divided
1 medium onion,chopped
3 garlic cloves, chopped
1 (28-oz can) Italian-style tomatoes,with juice, chopped
2tbls minced ripe olives
1/4 tsp red pepper flakes
1 lb. spaghetti
2tbls parsley
8 ozs shredded mozzarella cheese


Recipe



Place eggplant in a colander, generously sprinkle with salt, tossing to coat cubes. Let drain 30 minutes.

Heat 2 tbls olive oil in large skillet over medium heat. add onion, cook about 5 minutes. Add garlic, continue cooking for 2 minutes. Remove from skillet.

Blot eggplant with paper towel. In same skillet, heat remaining 3 tbls oil over medium high heat. When very hot add eggplant, tossing to coat with oil. Cook and stir until brown. Add cooked onion and garlic, add tomatoes, olives, red pepper flakes. Cook over medium- low heat for 8 minutes to blend flavors.

Serve over cooked spaghetti, with shredded cheese!