Instructions

1. Drain and rinse one package of It's That Simple Spaghetti and set it aside.

2. Prepare the ingredients—peel and dice the eggplant, tomato, celery, red bell pepper, and onions into small, even-sized pieces (approximately 1/2-inch cubes). Mince the garlic and chop the fresh parsley leaves.

3. Heat the tablespoons of olive oil in a large skillet over medium-high heat. Add your vegetables to the pan and sauté them until the cubes of eggplant are tender—about 20 minutes. Add the chopped parsley and capers at the end of sauteing.

4. Deglaze the pan with about three shakes of white vinegar (about 1 ½ teaspoons). Add the It's That Simple Spaghetti and toss to combine. Let the pasta heat through for 3-5 minutes.

5. Plate up your Caponata pasta and top it with freshly grated Parmesan cheese. Dig in and enjoy!