In Argentina, Italian food is almost as popular as grass-fed beef and empanadas. This Italian pasta dish gets a little South American touch with the addition of green olives and chile peppers. It's delicious, low fat, vegetarian, and simple to prepare.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 4-6.
- 1 pound pasta
- 3 tablespoons olive oil
- 3-4 cloves garlic, minced
- 1 medium onion, diced
- 1/2 cup diced red bell pepper
- 1 tablespoons diced red chile pepper (optional)
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- 2 eggplants, diced
- 6 plum tomatoes, diced
- 1/2 cup sliced green olives
- Salt and pepper to taste
- Grated parmesan cheese
- 1-2 tablespoons chopped fresh basil
- Over medium heat, sauté the garlic, onions, and red bell pepper (and chile pepper, if using) in the olive oil until fragrant and soft, about 8 minutes.
- Add the Italian seasoning and sugar and cook for a couple minutes more, stirring.
- Add the tomatoes, eggplant, and olives. Stir well, the cover and cook over low heat for about 20 minutes, stirring occasionally.
- Stir sauce, adding a little bit of water if it is sticking to the pan. Season with salt and pepper to taste, recover and cook for 20 minutes more, stirring once or twice.
- While the sauce is cooking, prepare the pasta according to package directions.
- When vegetables are soft, fragrant, and blended, remove sauce from heat. Serve sauce over pasta, garnished with grated parmesan cheese and fresh basil.