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Eggplant Pomodoro Pasta

Eggplant Pomodoro Pasta

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Submitted by happyzhangbo

A simply delicious meal for busy week-days or a cozy dish on the weekends. Layers of yummy flavor and can be served with any pasta.

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

35 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
1 453.6
POUND G EGGPLANT
cut into 1/2-inch cubes, about 1 medium
2 2
CLOVES CLOVES GARLIC
minced
4 4
79
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
chopped pitted
2 3E+1
TABLESPOONS ML RED WINE VINEGAR
4 2E+1
TEASPOONS ML CAPERS
rinsed *
¾ 3.8
TEASPOON ML SALT
½ 2.5
TEASPOONS ML BLACK PEPPER
freshly ground
¼ 1.3
TEASPOON ML RED CHILI PEPPERS
optional
12 346.8
OUNCES ML/G ANGEL HAIR PASTA
whole-wheat
¼ 59
CUP ML PARSLEY LEAVES
freshly chopped

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 286 17% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 307mg 13%
Total Carbohydrate 17g 17%
Dietary Fiber 6g 23%
Sugars g
Protein 18g
Vitamin A 19% Vitamin C 29%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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