Ingredients Buy the ingredients http://www.yolenis.us/en_us/kalamatiani-putanesca.html
1/3cup chopped red onion
¼ cup chopped green onions
1small eggplant , diced
¼cup Santorini Capers "Santo" drained
3 ½oz sfela cheese , cubed
pepper to taste
3tablespoons tomato paste
For garnish
4-5fresh mint leaves
2015/06/thalea-papadhmhtriou.gifhttp://www.yolenis.us
Ingredients Buy the ingredients http://www.yolenis.us/en_us/kalamatiani-putanesca.html
1/3cup chopped red onion
¼ cup chopped green onions
1small eggplant , diced
¼cup Santorini Capers "Santo" drained
3 ½oz sfela cheese , cubed
pepper to taste
3tablespoons tomato paste
For garnish
4-5fresh mint leaves
2015/06/thalea-papadhmhtriou.gifhttp://www.yolenis.us
Instructions
  1. Preheat your oven to 400
  2. Bring a pot of salted water to boil for the pasta and cook until al dente
  3. In a large saucepan over medium high heat saute the red and green onions and eggplant in olive oil until tender, approximately 7-9 minutes. Season with salt and pepper, add the balsamic vinegar, tomato paste and 2-3 ladles of pasta water and let simmer until done. Add additional pasta water if needed.
  4. Place cheese on oven proof plate, drizzle with olive oil and place in oven for 5 minutes or until golden brown.
  5. Drain pasta and add to sauce to coat. Add olives, chopped mint and capers, Add the olives and mint leaves to the sauce and stir well…season with salt and pepper.
  6. Serve in deep bowl, garnish with the sfela cheese, mint leaves and a few drops of olive oil.
  7. Enjoy!
TIPS & SPECIAL ITEMS
  1. Halloumi cheese may be substituted if sfela cheese is not available in your area.