Photo by happyzhangbo

Eggplant Pomodoro Pasta

⁽¹⁾

35 minutes Prep: 15 minutes Cook: 15 minutes

286 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients

2	tablespoons	olive oil, extra-virgin
1	pound	eggplant	cut into 1/2-inch cubes, about 1 medium
2	cloves	garlic	minced
4	each	italian plum (roma) tomatoes	diced
1/3	cup	scallions, spring or green onions	chopped pitted
2	tablespoons	red wine vinegar
4	teaspoons	capers	rinsed
3/4	teaspoon	salt
1/2	teaspoons	black pepper	freshly ground
1/4	teaspoon	red chili pepper	optional
12	ounces	pasta, angel hair	whole-wheat
1/4	cup	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.

Reviews

This is a great recipe, we have tried several times on eggplant, I think this one is the best one, it is like tomato and eggplant sauce, and other ingredients increase extra flavor, it is really excellent.
3 months ago by happyzhangbo

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Nutrition Facts

Serving Size 235g

Amount per Serving

Calories 286 17% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 307mg	13%
Total Carbohydrate 51.0g	17%
Dietary Fiber 6.0g	23%
Sugars 6.0g
Protein 9.0g	18%