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Eggplant Pomodoro Pasta

http://www.eatingwell.com/recipes/eggplant_pomodoro_pasta.html

From EatingWell:  July/August 2009

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.

6 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Put a pot of water on to boil.
  2. 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.
  3. 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

Per serving : 282 Calories; 7 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 50 g Carbohydrates; 10 g Protein; 11 g Fiber; 467 mg Sodium; 416 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 fat