“Spicy, light tomato-wine sauce. Don't forget crusty bread to dip in the leftover sauce. To make a little heartier, add half pound peeled, sauteed shrimp or sauteed chicken breast. From chop to serve, this recipe is ready in 20 minutes or less!”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the eggplant into 1-inch slices and salt. Set aside to drain.
  2. Fill a large pot with salted water and bring to a boil.
  3. Slice the onion thinly and chop garlic.
  4. Coat the bottom of a large skillet with olive oil over medium-high heat. Pat eggplant dry with paper towels; add to skillet and cook until it starts to brown on the edges.
  5. Add sliced onions and cook about 1 minute.
  6. Add chopped garlic and cook about 30 seconds.
  7. Pour in white wine and stir around until reduced by half.
  8. Add the tapenade, tomatoes, stock, basil, and red pepper. Salt and pepper to taste.
  9. Dump the angel hair in the water. While the pasta is cooking, simmer the eggplant sauce stirring frequently.
  10. Serve sauce over al dente pasta. Top with parmesan cheese or crumbled feta.

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