Peperonata or Eggplant with Fresh Thyme over Pasta

2 tbsp fresh thyme
1 cup onion, sliced
2 cups Roma tomatoes, diced
1 cup eggplant, diced
1 cup red bell peppers, diced
1 tbsp fresh garlic, chopped
2 tbsp olive oil
8 pitted olives (Calamatas or Nicoise style if available)
8 oz dry pasta
fresh ground black pepper

Lightly salt eggplant and place on a paper towel to drain.

In a thick bottomed saucepan, cook the onions in the olive oil until lightly browned. Add garlic and eggplant and cook for 5 minutes. Add peppers, tomatoes and cook for 10 minutes more.

Meanwhile, cook pasta in unsalted water according to package directions.

Remove eggplant mixture from heat and add olives, fresh thyme and fresh ground black pepper. Serve over drained, cooked pasta.

Makes 4 servings
Source: The Green House Fine Herbs