Vegan Week, Dish 9: Sauteed Eggplants with Angel Hair

Another eggplant dish (poor Tony) because I just love the stuff! Tossed with some kalamatas and capers, how can you go wrong? Just a note, I was making two dinners (the norm during Vegan Week) so I forgot the last step of adding the pasta to the pan to mix with the eggplants and by the time I realized, most of the liquid had been absorbed and it wouldn't have worked so I just served it over the pasta. I recommend you don't forget that step.

Ingredients
1 tbs olive oil
2 small eggplants or 1 large, cut into half inch cubes
1 tbs minced garlic
3 plum tomatoes, diced
1 small sweet onion, diced
2 tsp capers
1 tsp crushed red pepper flakes
1 tsp chopped parsley
16 oz angel hair pasta, cooked according to directions on package, 1/4 cup of cooking liquid reserved
1 cup sliced kalamata olives
1 tsp balsamic vinegar
Salt and pepper to taste

Directions
1 In a pan over medium-high heat, add oil, garlic and crushed peppers. Saute till fragrant.

2 Add onions and saute until translucent.

3 Add tomatoes and saute until soft.

4 Add eggplants, toss to combine, cover and cook 10 minutes or until eggplants are tender, stirring occasionally.

5 Add olives, capers, vinegar, salt and fresh cracked pepper and combine. Cook 2-3 minutes.

6 Add pasta and pasta water, toss to combine. Turn off heat and stir parsley in.