Ingredients

• 1 lb dried spaghetti
• 1 tbsp oil
• 1 large eggplant, cut into 1/2 inch cubes
• 1 yellow onion, diced
• 2 cups halved cherry tomatoes
• 3-4 garlic cloves, minced
• 1/2 cup pitted and sliced Kalamata olives
• 1 tsp red pepper flakes
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Preparation

Bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain the pasta and set it aside.
In a large skillet, heat the oil over medium-high heat. Add the eggplant and season it with salt and pepper to taste. Cook, stirring occasionally, for 2 to 3 minutes. Add the onions and cook until they begin to soften, about 2 to 3 minutes. Add the tomatoes, garlic, olives, and red pepper flakes. Cook, stirring occasionally, until the tomatoes have softened, another 5 to 6 minutes. Season with salt and pepper to taste.
Toss the cooked pasta with the sauce and top it with Parmesan cheese and parsley.
Serve immediately or store in the refrigerator for up to 3 days.