6 2Tolive oil + 1/4 c. 2lbeggplant, chopped, salted and drained, and rinsed 0.5cwater 1cndiced tomatoes, 15 oz, drained 1cntomato sauce, 14 oz. 3Tcapers 1cnsliced black olives, drained 8clvgarlic, minced 1Tchopped fresh parsley 0salt and pepper to taste Saute the eggplant in 2 T olive oil in a large skillet until lightly fried. Add the water, reduce heat and cover. Allow to simmer for 8 to 10 minutes. Add the tomatoes and tomato sauce and simmer, covvered for another 8 to 10 minutes. Add the remaining ingredients and cook, stirring occasionally, for 15 to 20 minutes. Serve over cooked pasta