This salty and spicy puttanesca is a thick sauce traditionally served
over pasta, but try it over a more wholesome grain, such as quinoa or
even brown rice.
3 cloves garlic, minced
1 habanero pepper, chopped
1 eggplant, chopped
2 tablespoons olive oil
2 tablespoons capers, rinsed
3/4 cup sliced kalamata or black olives
1/2teaspoon red pepper flakes
1(14-ounce) can diced tomatoes
1 tablespoon balsamic vinegar
1/2 teaspoon parsley
1. In a large skillet or saucepan, sauté the garlic,
habanero pepper, and eggplant in olive oil for 4–5 minutes until
eggplant is almost soft. Add capers, olives, and red pepper flakes, and
stir to combine.
2. Reduce heat to low and add remaining ingredients. Cover, and allow to
simmer for 10–12 minutes until the juice from tomatoes has reduced.
3. Serve over cooked pasta or rice.