Eggplant Pomodoro Pasta Recipe

Name: Eggplant Pomodoro Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 lb eggplant, cut into 1/2 inch cubes, about 1 medium; 2 garlic cloves, minced; 4 plum tomatoes, diced; 1/3 1/3 cup spring onions, sliced on a bias or 1/3 cup green onion; 1/3 cup chopped pitted green olives; 2 tablespoons red wine vinegar; 4 teaspoons capers, rinsed; 3/4 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon crushed red pepper flakes (optional); 12 ounces whole wheat pasta, angel hair; 1/4 cup fresh parsley leaves or 1/4 cup basil leaves, freshly chopped

Servings: persons

2 tablespoons extra-virgin olive oil
1 lb eggplant, cut into 1/2 inch cubes, about 1 medium
2 garlic cloves, minced
4 plum tomatoes, diced
1/3 1/3 cup spring onions, sliced on a bias or 1/3 cup green onion
1/3 cup chopped pitted green olives
2 tablespoons red wine vinegar
4 teaspoons capers, rinsed
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
12 ounces whole wheat pasta, angel hair
1/4 cup fresh parsley leaves or 1/4 cup basil leaves, freshly chopped

1
Put a pot of water on to boil.
2
Heat oil in a large nonstick skillet over medium heat.
3
Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
4
Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute.
5
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.
6
Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
7
Drain and divide the pasta among 6 shallow bowls.
8
Spoon the sauce over the pasta and sprinkle with parsley (or basil) on top.
9
Enjoy!.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 lb eggplant, cut into 1/2 inch cubes, about 1 medium, 2 garlic cloves, minced, 4 plum tomatoes, diced, and more.

Yes, Eggplant Pomodoro Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Pomodoro Pasta

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