Eggplant Pomodoro Pasta
From fluffy24 16 years ago
- 15 minutes to make
- Serves 6
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. Read more Serve with freshly grated Parmesan cheese and a mixed green salad. See less
Ingredients
- 2 tablespoons extra-virgin olive oil shopping list
- 1 medium eggplant (about 1 pound), cut into 1/2-inch cubes shopping list
- 2 cloves garlic, minced shopping list
- 4 plum tomatoes, diced shopping list
- 1/3 cup chopped pitted green olives shopping list
- 2 tablespoons red-wine vinegar shopping list
- 4 teaspoons capers, rinsed shopping list
- 3/4 teaspoon salt shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 1/4 teaspoon crushed red pepper (optional) shopping list
- 12 ounces whole-wheat angel hair pasta shopping list
- 1/4 cup chopped fresh parsley or basil shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
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.
californiacook
in loved it
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great recipe fantastic ingredients thanks high5
momo_55grandma
in Mountianview loved it
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looks wonderful!
midgelet
in Whereabouts loved it
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