Eggplant Pomodoro Pasta

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