INGREDIENTS
1
Eggplant, medium
3 cloves
Garlic
1 28 ounce can
Italian plum tomatoes
1
Onion, medium
1 tsp
Parsley, dried
1/4 cup
Parsley, fresh
2 tbsp
Tomato paste
1 tbsp
Capers
1/4 cup
Kalamata olives
1 tsp
Italian seasoning
1
Red pepper, large
1/2 tsp
Red pepper flakes
1 tsp
Salt
1
Salt and pepper
3 tbsp
Olive oil
1
Parmesan cheese
1 cup
White wine
1 pound pasta or zoodles (Note 4)