Ingredients
2 eggplants
cooking spray
1/2 cup kalamata olives, drained and pitted, rinsed
3 tablespoons capers, drained and rinsed
1/2 teaspoon red pepper flakes
1/3 cup fresh basil, chopped
1/3 cup fresh italian parsley, chopped
1 large onion, diced
6 stalks celery, diced
6 cloves garlic, minced
2 tablespoons red wine vinegar
32 ounces tomatoes, chopped
1/2 cup currants
1 pound pasta shells
1 cup feta cheese, crumbled (optional)
Cut eggplant into rounds, half-inch thick slices. Spray with cooking spray and broil or grill, or bake in hot oven at 425 degrees, turning once to brown. Cool and cut into half-inch chunks.
Mix together herbs, olives, capers and red pepper flakes.
Spray large frying pan with cooking spray. Add celery and cook over medium heat 7 minutes. Turn heat to low and add onion, garlic, and salt. sauté 5-7 minutes, until soft. Add vinegar, and turn the heat to high. Stir in herb mixture. Add eggplant, currants, and tomatoes. Stir, and bring the sauce to a boil. Reduce heat and simmer 15 minutes.
Cook pasta al dente. Drain and toss with sauce, add feta and toss again. Serve immediately. if served without cheese.
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