By: Ann Marie Natal
When trying this for the first time, I did not like it at all. All the flavors were interesting and came together except for two ingredients. Using the green olives and capers here added undesirable flavors. While I like these two ingredients in other recipes, they just didnGÇÖt fit here very well. The green olives added a bitter flavor which was a distraction. Adding the capers on top of that was overkill.
When I made a few tweaks, it majorly changed the flavors and became delicious to me. First, I totally removed the green olives and capers. I replaced them with pitted and sliced Kalamata olives to taste. I felt that this type of olive worked with these ingredients better. The pasta portion is way out of control here. The excessive amount diluted the flavor from the eggplant/ tomato mix causing blandness. At most, I would only use -+ the amount in the package. I loved the flavor from the red wine vinegar! Basil here resulted in a nice rhythm taste wise. Very interesting and healthy recipe. Thanks :)