Eggplant Pasta {Easy Pasta Alla Norma}

wellplated.com

12 ounces whole wheat pasta or gluten free pasta if needed, any shape you like (I used fusilli)

2 tablespoons extra virgin olive oil

1 medium eggplant cut into ½-inch cubes (about 1 pound)

1 large red bell pepper cut into ¼ x 1-inch strips

2 cloves garlic minced

½ teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon crushed red pepper flakes

12 ounces prepared tomato pasta sauce

½ cup kalamata olives

Zest and juice of 1 medium lemon

¼ cup chopped fresh herbs such as parsley or basil

Freshly grated Parmesan cheese for serving

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