1 small globe eggplant
1 Tbs. olive oil
2 Tbn. capers, drained and patted dry with paper towels
1 red onion (or 4-5 shallots), chopped
3 cloves garlic, minced
½ tsp. red pepper flakes
3-4 cups cherry tomatoes
3/4 cup fresh basil leaves
¼ cup pitted Kalamata olives
3/4 lb linguine (or other pasta)
grated parmesan (optional garnish)

• Slice eggplant into 1/4 inch circles and lay in a single layer.  Sprinkle with salt and let sit for about 10 minutes or until water beads up on the surface.

• Brush eggplant slices with 1 Tbsp olive oil. Broil eggplant slices in single layer until browned on top (3-5 minutes). Turn to brown the other side. Remove from oven and let cool.

• Roughly chop eggplant or slice into strips and set aside. Slice olives in half and cherry tomatoes in halves or quarters. Slice basil into julienne strips.

• Heat oil in large frying pan over medium-high heat and fry capers, 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels.

• Using the same pan, saute onion 3 to 5 minutes, or until translucent.  Add garlic and red pepper flakes, and saute another minute.

• Stir in tomatoes, and saute for 5 minutes, or until slightly soft

• Remove from heat and stir in eggplant,  half of basil and olives.

• Cook pasta according to package directions.  Scoop out a half cup of pasta water and reserve before draining pasta. Add drained pasta to pan with eggplant sauce, and toss gently to combine, adding some of the pasta water if needed.

• Serve garnished with remaining basil, capers and a sprinkle of parmesan, if desired.