Recipe

Eggplant Pomodoro Pasta Recipe

Add Step-by-Step Photos	Fluffy24 / All my dishes 3 months, 3 weeks ago Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with f... More Prep:20m Cook:15m Servings:6	Fluffy24
	easy preparation high fiberlow calorie low sodiumlow fatheart healthy

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midgelet

momo_55gra

california

Ingredients

2 tablespoons extra-virgin olive oil

1 medium eggplant (about 1 pound), cut into 1/2-inch cubes

2 cloves garlic, minced

4 plum tomatoes, diced

1/3 cup chopped pitted green olives

2 tablespoons red-wine vinegar

4 teaspoons capers, rinsed

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper (optional)

12 ounces whole-wheat angel hair pasta

1/4 cup chopped fresh parsley or basil

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.

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Comments

californiacook 3 months, 3 weeks ago said:
Mmmmmm!!! Luv EP & pasta. (I have some rollatini calling my name for tonight, I'm going to add some pasta to.) Great pic too. Thank you for sharing.

momo_55grandma 3 months, 3 weeks ago said:
Great recipe fantastic ingredients thanks high5

midgelet 3 months, 3 weeks ago said:
Looks wonderful!

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