2 Tbs. extra-virgin olive oil
1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 cup chopped, pitted green olives
2 Tbs. red wine vinegar
4 tsp. capers, rinsed
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. crushed red pepper (optional)
12 ounces whole wheat angel hair pasta
1/4 cup chopped fresh basil or parsley

Put a pot of water on to boil.
Heat oil in a large non-stick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring until the tomatoes begin to break down, 5-7 minutes more.
Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon sauce over the pasta and sprinkle with basil or parsley.