Eggplant Pomodoro Pasta

Serving Size: Serving Size not available for this recipe

Yield: 6 servings

Servings: 6

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.

Ingredients

  • 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

Instructions

  1. Put a pot of water on to boil.
  2. 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.
  3. 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.

Nutrition

Per serving

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

© Meredith Corporation. All rights reserved. Used with permission.

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