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Eggplant Pasta Sauce

Ingredients

• 1 onion, sliced thinly
• 1 clove garlic, minced
• 2 cups eggplant, cubed in 1/2" dice
• Olive oil
• 1 14 oz. can diced tomatoes
• 1-2 Tb. Red wine vinegar
• 1/2 cup chopped green or kalamata olives
• Salt and pepper to taste
• 1/4 cup toasted walnuts
• Parmigiana

Directions

Sauté onion and garlic 10-15 minutes until softened and browning slightly.
Add eggplant and sauté for another 5 minutes.
Add tomatoes and 3 Tb. water. Cover and continue cooking, adding a bit more water as needed, until eggplant has softened.
Remove from heat and stir in vinegar and olives.
Serve over pasta with parmigiana and walnuts. (Mushroom ravioli work well.)