Spaghetti Siciliana

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 6 cloves garlic
• 2 small eggplants
• 25 pitted kalamata olives
• 16 ounces whole wheat spaghetti
• 1 red bell pepper
• 1 yellow bell pepper
• 14 ounces diced tomatoes
• 2 tablespoons capers
• 4 tablespoons grated pecorino romano cheese
• 17 leaves fresh basil

Recipe

• 1 cube eggplants and cut bell peppers into slim strips and sliver garlic.
• 2 cook oil and garlic over medium heat for 2-3 min.
• 3 add eggplant and bell pepper and cook 2-4 min (until just wilted).
• 4 add tomato and bring to boil.
• 5 chop olives, capers, and 5 leaves basil and add to sauce, then reduce heat to low and simmer to thicken.
• 6 in the meantime, cook the pasta and chop remaining basil into ribbons.
• 7 toss pasta with sauce and top with cheese and basil ribbons.