Eggplant Pomodoro Pasta
6 servings
Active time: 35 minutes
Total time: 35 minutes
Description
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.
Directions
- 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.
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Nutrition Per Serving
- Calories285 cal
- Total Fat8 g
- Saturated Fat1.1 g
- Cholesterol0 mg
- Sodium466 mg
- Carbohydrate Total48.7 g
- Protein9.3 g
- Phosphorus226 mg
- Potassium542 mg
- Fiber8.3 g
- Calcium39 mg
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