Eggplant Pomodoro Pasta

Diced eggplant turns tender and tasty sauteed 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.

6 Servings

2 tablepoons extra-virgin olive oil

1 medium eggplant, (about1 pound), cut into 1/2-inch cubes

2 cloves garlic, minced

4 medium tomatoes, diced

1/3 cup chopped pitted green olives

2 tablespoons red-wine vinegar

4 teaspoons capers, rinsed

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper, (optional)

12 ounces whole-wheat angel hair pasta

1/4 cup chopped fresh parsley, or basil

 

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 - 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.

 

Per serving: 282 calories; 7 g fat; 1 g sat; 5 g mono; 0 mg cholesterol; 50 g carbo; 10 g protein; 11 g fiber; 467 mg sodium; 416 mg potassium

EatingWell July/August 2009

 

1 comment (Add your own)

1. Cindy G wrote:
Tried this last night. DELICIOUS!

August 24, 2012 @ 6:33 AM

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