Eggplant Pomodoro Pasta Recipe

Name: Eggplant Pomodoro Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb hot Italian sausage; 12 lb eggplant, cut into 1/2 inch cubes; ⅓ cup red onion, diced; 1 green pepper, diced; 2 tablespoons garlic, minced; 1 (8 ounce) can Italian-style diced tomatoes; ⅓ cup green olives, minced; 1 tablespoon capers; ½ teaspoon salt; 2 tablespoons red wine vinegar; 12 black pepper; 1 teaspoon oregano; 1 teaspoon crushed red pepper flakes; 8 ounces whole wheat pasta

Servings: persons

12 lb hot Italian sausage
12 lb eggplant, cut into 1/2 inch cubes
⅓ cup red onion, diced
1 green pepper, diced
2 tablespoons garlic, minced
1 (8 ounce) can Italian-style diced tomatoes
⅓ cup green olives, minced
1 tablespoon capers
½ teaspoon salt
2 tablespoons red wine vinegar
12 black pepper
1 teaspoon oregano
1 teaspoon crushed red pepper flakes
8 ounces whole wheat pasta

1
Start boiling water for pasta--this is the most time consuming step.
2
Place hot sausage in large saute pan and begin to brown over medium heat.
3
Once the sausage is nearly done, add eggplant to pan and cook for another 5 minutes or until eggplant is just softened.
4
Added onions, green peppers, and garlic, saute for about 2 minutes.
5
At this point you may add the additional ingredients--canned tomatoes, olives, capers, salt, vinegar, pepper, oregano, and red pepper.
6
Let this simmer at low heat for about 5 minutes until heated through.
7
Once pasta is cooked until al dente toss it with the saute mixture.
8
Serve with fresh grated parmesan cheese.

680

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 12 lb hot Italian sausage, 12 lb eggplant, cut into 1/2 inch cubes, ⅓ cup red onion, diced, 1 green pepper, 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.

That's it — enjoy your meal!

Eggplant Pomodoro Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions