Fusili with Eggplant, Peppers, Olives, & Capers

jovial

2 tbsp. extra virgin olive oil

1 red bell pepper, ½-inch dices

1 yellow bell pepper, ½-inch dices

1 small eggplant, 1/2-inch dices

½ clove garlic, minced

¼ tsp. oregano

1 ½ cups diced tomatoes

1 tbsp. capers, minced

½ cup green olives, pitted

1 tbsp. fresh parsley, finely chopped

12 oz. fusilli

Add oil, ¼ cup of water and peppers to a non-stick skillet. Cook covered on medium-high heat for 3 minutes.

Uncover, cook for 4 minutes until the water evaporates. Add eggplant, garlic, and oregano and cook for 6 minutes until the eggplant is soft. 

It looks like a lot of eggplant, but it reduces as it cooks.

Add tomatoes and salt to taste.

Reduce heat to low and cook, covered for 5 minutes. Remove from the heat. Add capers, olives, and parsley. 

Look at that  beautiful combination of vegetables!

Cook pasta according to cooking instructions. Toss with sauce and serve.

It's pastariffic!

My Rating: 4/5 "It's the olives and the capers that make this distinctive. The other veggies make the sauce thick and interesting, but it's those salty pickled accents that keep you coming back. We did put some Parmesan on the leftovers to make them more interesting, but the dish is still tasty on its own."