Step 1

Season the eggplant with 1 teaspoon of salt. Lay the eggplant on a paper towel or in a colander. (This process will bring out any bitterness in the eggplant). About 30 minutes. Gently rinse off and dry eggplant.

Step 2

Heat a large saute pan over medium heat, add olive oil. Saute eggplant, onion, and red bell pepper for about 5 minutes. Stir in garlic and saute another few seconds to blend the flavors. Stir in the white wine to deglaze the bottom of the pan. Cook another few minutes to reduce wine and blend flavors.

Step 3

Stir in the canned tomatoes ( break tomatoes up with your hands or mash with a potato masher in the saute pan), tomato paste, Italian seasoning, and red pepper flakes. Season to taste with salt and pepper. Bring to a boil, cover pan with a lid, reduce heat to simmer for 20 minutes.

Step 4

Uncover and cook an additional 10 minutes to thicken the sauce. Stir in Kalamata olives and capers. Check the seasoning, if needed, adjust seasonings.

Step 5

Optional, garnish with fresh chopped basil and parsley. Sprinkle with fresh Parmesan cheese

Step 6

While the sauce is cooking, make your pasta or zoodles, serve and enjoy.