Pasta Rustica
 
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 eggplant, peeled and diced
  • 1 red pepper, seeded and chopped
  • ¼ cup chopped sundried tomatoes in oil
  • ½ cup chopped marinated artichoke hearts
  • ½ cup black olives, sliced
  • 1 10 oz can chickpeas, drained and rinsed
  • 1 28 oz can diced tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • ½ teaspoon dried red chili flakes
  • Salt and pepper, to taste
  • 1 package of spinach brown rice spaghetti,
  • prepared
Instructions
  1. Heat olive oil in a skillet over medium heat.
  2. Add garlic and onions and saute about 2 minutes.
  3. Add red pepper and eggplant and continue to saute a couple minutes more.
  4. Add sundried tomatoes, artichokes, olives, and chickpeas. Stir to combine.
  5. Add canned tomatoes and seasonings, including salt and pepper. Stir and cover. Let cook on medium-low heat until eggplant and chickpeas begin to soften, about 10-15 minutes.
  6. Taste for seasoning and adjust as necessary.
  7. Serve over cooked spinach pasta (or pasta of your choosing).
Recipe by These Things I Love at http://thesethingsilove.com/2011/12/pasta-rustica/