Serves 4 people

Ingredients

• 2 baby eggplants
• 1 package of Fratelli Beretta Coppa
• 1 – 15 ounces can of Chopped Tomatoes
• 3 cloves garlic, chopped
• 1/4 cup fresh basil
• 2 tablespoons balsamic vinegar
• 1 pinch cinnamon
• 2 tablespoons capers
• 2 tablespoons olive oil, plus enough for frying
• 1 pound of your favorite pasta

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Instructions

1. In a deep skillet, heat an inch of oil until smoking.
2. Cut Eggplant into 1/4 circles, lightly flour and fry in the hot oil until golden brown.
3. Remove from oil, drain and set aside.
4. Bring a large pot of salted water to a boil.
5. In the meantime, in a skillet heat oil and garlic, cook until golden brown.
6. Add tomatoes, salt, and pepper.
7. Add fresh basil, cover and simmer for 10 minutes.
8. Then add balsamic vinegar, capers, and cinnamon.
9. Cook pasta, drain reserving 1/2 of pasta water.
10. Add reserved water to sauce along with fresh parsley.
11. Pour over pasta, top with the eggplant and Fratelli Beretta Coppa and serve.