EGGPLANT WITH CAPERS AND OLIVES RECIPE

Eggplant with Capers and Olives Recipe image

Provided by Renee Pottle

Categories Entree

Time 40m

Yield 4 servings

Number Of Ingredients 9

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1 lb. eggplant
1 large leek
2 Tbsp olive oil
1 cup small black olives
1 Tbsp capers
¼ cup pine nuts or pistachios (sometimes I use walnuts)
¼ tsp red pepper flakes
¾ lb. cooked ziti or other pasta
Freshly grated Asiago chese

Steps:

Trim top and bottom from eggplant.
Cut into cubes and set in a colander. Toss cubes with a little salt and let drain for 15 minutes.
Rinse well and pat dry with a paper towel.
Slice the white and light green parts of the leek.
Heat olive oil in a large skillet over medium heat. Saute leek until soft, 3-4 minutes.
Add rinsed eggplant to skillet. Saute until soft, 5-15 minutes.
Add olives, capers, nuts and red pepper flakes. Heat through.
Toss with drained pasta, adding small amounts of additional olive oil if desired.
Top each serving with grated cheese.