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Ingredients Edit

Directions Edit

  1. Heat garlic and crushed pepper in oil in a deep skillet or pot over medium heat until garlic sizzles.
  2. Add peppers, onion, eggplant, zucchini, olives, capers, salt and pepper.
  3. Cover pan, reduce heat to medium-low and cook vegetables down, stirring occasionally, until eggplant begins to break down, for 10 to 15 minutes.
  4. Add tomatoes and parsley, and heat through.
  5. Toss with pasta, and top with toasted pine nuts.

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