Pasta with Eggplant, Tomato & Olive Sauce | Recipe Cart | Recipe Cart

Ingredients

• Kosher salt
• Extra-virgin olive, as needed (I used 3/4 cup)
• 1 small onion, diced
• 1/4 teaspoon black pepper
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning blend
• 1 1/2 teaspoons crushed red pepper flakes
• 2 small (1 1/2 pounds) Italian eggplant, cut into 1/2-inch dice
• 1/2 cup sliced Kalamata olives
• 2 tablespoons tomato paste
• 1/2 cup red wine
• One 28-ounce can crushed tomatoes
• 1 tablespoon fresh oregano leaves (optional)
• 1 pound long pasta, such as bucatini
• Freshly grated Parmesan cheese, for serving