Serving Size: Serving Size not available for this recipe
Yield: 6 servings
Active Time: 35 minutes
Total Time: 35 minutes
Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green salad.
- 2 tablespoons extra-virgin olive oil
- 1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
- 2 cloves garlic, minced
- 4 plum tomatoes, diced
- ⅓ cup chopped pitted green olives
- 2 tablespoons red-wine vinegar
- 4 teaspoons capers, rinsed
- ¾ teaspoon salt
- ½ teaspoon freshly ground pepper
- ¼ teaspoon crushed red pepper (optional)
- 12 ounces whole-wheat angel hair pasta
- ¼ cup chopped fresh parsley or basil
- Put a pot of water on to boil.
- Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
- Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.
282 Calories, Total Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 50 g, Fiber: 10 g, Total Sugars: 5 g, Added Sugars: 0 g, Protein: 10 g, Sodium: 467 mg, Potassium: 419 mg, Folate: 60 mcg, Calcium: 46 mg
Carbohydrate Servings: 3
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