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Eggplant Pomodoro Pasta

 
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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 tablespoons olive oil, extra-virgin
1 pound eggplant
cut into 1/2-inch cubes, about 1 medium
2 cloves garlic
minced
4 italian plum (roma) tomatoes
diced
*
cup scallions, spring or green onions
chopped pitted
2 tablespoons red wine vinegar
4 teaspoons capers
rinsed
*
¾ teaspoon salt
½ teaspoons black pepper
freshly ground
¼ teaspoon red chili peppers
optional
*
12 ounces angel hair pasta
whole-wheat
¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 28617% of calories 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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