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Thrive On

Eggplant Pomodoro Pasta

Low ProteinVeganVegetarianDairy-FreeEgg-FreeNo ShellfishNut-FreeItalianMiddle EasternDinner
6 servings
Active time: 35 minutes
Total time: 35 minutes

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


  • 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


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.


  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.
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