Eggplant Pomodoro Pasta
790
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.
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 |
* | |
| ⅓ | 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.
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?
