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Export 11 ingredients for grocery delivery
Step 1
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, according to package directions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
Step 2
Meanwhile, heat oil in a large nonstick skillet over medium. Add the chopped eggplant and bell pepper and cook until just softened, about 5 minutes, stirring occasionally.
Step 3
Add the garlic and sauté just until fragrant, about 30 seconds. Add the salt, black pepper, and red pepper flakes and stir to combine.
Step 4
Stir in the tomato sauce, then the olives. Let simmer 5 minutes, or until heated through. Stir in the lemon juice and zest.
Step 5
Stir the pasta into the eggplant tomato sauce, adding a little more of the prepared pasta sauce as needed to moisten the noodles. Served topped with chopped fresh herbs and Parmesan. Enjoy immediately.
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