Ingredients

• 1 package O&CO. Spaghetti or Tacconi
• 4 tablespoons O&CO. grassy olive oil
• 2 white onions, finely chopped
• 2 red peppers, finely chopped
• 2 medium eggplants, diced
• 1 jar O&CO. Eggplant Caviar
• 2 garlic cloves, finely chopped
• 12 cherry tomatoes, halved
• 1 tsp. dried oregano
• 1 tsp. chopped fresh rosemary
• 2 tablespoons O&CO. Balsamic Vinegar of Modena
• O&CO. Fleur de Sel
• O&CO. Black Pepper from Madagascar

Directions

1. Simmer the onions, red peppers, eggplant and eggplant caviar in a large saucepan with 3 tablespoons olive oil over low heat. Add the garlic and cook for 2 minutes longer. Add the tomatoes, oregano, rosemary and balsamic vinegar. Cook for an additional 6 to 8 minutes. Season with salt and pepper, to taste.
2. Cook pasta in large pot of boiling salted water until al dente, tender but still firm, about 7 minutes. Drain. Mix the pasta with the sauce. Finish with a drizzle of olive oil and serve immediately.