Eggplant Pomodoro Pasta

Low Protein Vegan Vegetarian Dairy-Free Egg-Free No Shellfish Nut-Free Italian Middle Eastern Dinner

Eggplant Pomodoro Pasta

Low Protein Vegan Vegetarian Dairy-Free Egg-Free No Shellfish Nut-Free Italian Middle Eastern Dinner
6 servings
Prep 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

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

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

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
  • 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

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

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

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