Meredith’s Pasta with Eggplant Sauce

Name: Meredith’s Pasta with Eggplant Sauce
Yield: 4 servings
Ingredients: 1 small eggplant; 6 plum tomatoes; 1/2 cup olive oil; 8–10 black olives, sliced; 2 tsp. capers, drained (optional); 2 TB. chopped fresh basil, or 2 tsp. dried; pinch of salt and pepper; 1 lb. pasta, preferably penne or ziti

From: The Complete Idiot's Guide to Cooking Basics

Servings: 4 servings

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Ronnie's Notes

One of the easiest, freshest-tasting dishes you can whip up in a hurry, this recipe was created by our daughter for her college friends—but everyone loves it.

Tips: Kitchen Clue Some people salt eggplant because they think the vegetable is bitter. If you think so, put the cut-up eggplant in a colander, sprinkle it with salt, and let it stand for 30 minutes. Then wipe the pieces off with paper towel and proceed with the recipe.

Difficulty: Easy

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Instructions

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Cut off and discard the stem of the eggplant.

Cut the eggplant into bite-size pieces and set it aside.

Cut the plum tomatoes into pieces.

Heat the olive oil in a skillet.

Add the eggplant, tomatoes, olives, capers, basil, salt, and pepper.

Stirring occasionally, cook over moderate heat or until the vegetables have softened.

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