Lemon-Caper Veggie Saute

I’ve officially discovered a new favorite ingredient: capers! (Thanks to Martha, for randomly having them in her fridge when I came over with a bag full o'random veggies and no plan for how to cook them). They give this really simple combination of ingredients an extra little salty kick to make an easy, tasty pasta dish.

Olive oil
3-4 cloves garlic, sliced thinly
1 small onion
1 cup eggplant, cut into cubes
2 tomatoes, chopped
1 bunch of spinach
Juice from 1 lemon
About 1 tbs capers, or more to taste
Salt and pepper to taste
whole wheat pasta, cooked according to package directions

Heat a few tablespoons of olive oil in a pan; add the garlic and onion and sauté for several minutes over low heat, until they start to turn golden brown. Add the eggplant and sauté until soft, adding a little water or extra olive oil if needed. Add the capers towards the end, allowing them to cook with the eggplant for a few minutes. Toss in the tomatoes and spinach, and cook till the greens are wilted.. Add salt and pepper to taste. Turn off the heat, and squeeze the juice from the lemon over the whole thing.

Serve over whole wheat pasta. It would probably be fabulous with some fresh parmesan grated over the top :).