Eggplant Pomodoro Pasta

Eggplant Pomodoro Pasta

43 Reviews
From: EatingWell Magazine, 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. Serve with freshly grated Parmesan cheese and a mixed green salad.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 tablespoons extra-virgin olive oil
  • 1 medium eggplant, (about 1 pound), cut into ½-inch cubes
  • 2 cloves garlic, minced
  • 4 plum tomatoes, diced
  • ⅓ cup chopped pitted green olives
  • 2 tablespoons red-wine vinegar
  • 4 teaspoons capers, rinsed
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon crushed red pepper, (optional)
  • 12 ounces whole-wheat angel hair pasta
  • ¼ cup chopped fresh parsley, or basil


  • Active

  • Ready In

  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 information

  • Per serving: 283 calories; 7 g fat(1 g sat); 10 g fiber; 50 g carbohydrates; 10 g protein; 60 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 613 IU vitamin A; 11 mg vitamin C; 46 mg calcium; 3 mg iron; 467 mg sodium; 418 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, 1 fat

Reviews 43

August 19, 2018
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By: jangle5757
I made the following changes: 1) I used kalamata olives instead of green, 2) left out the red pepper and 3) added artichoke hearts. I thought the end result was really yummy but if I was to make it again, I think I would add some tomato sauce to it cause it wasn't very saucy.
September 19, 2017
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By: Sarah
I make this recipe at least once every summer to take advantage of fresh tomatoes and eggplant. The flavors are excellent and leftovers are great for lunch the next day.
August 21, 2017
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By: Michelle
My entire family loved this recipe as is!! Fantastic explosion of flavors!!
July 10, 2017
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By: Tessa
Unless you love extremely " vinegar-y" dishes, this dish is way overwhelming. It has too much vinegar and the capers are also overwhelming. I was really disappointed because I was excited to try a dish with eggplant. Nobody in my family liked it either and we had to throw it out.
May 21, 2017
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By: Lisa A
Sounds great. I will be making this tomorrow. Trying very hard to cut down carbs so I am going to sub spiral cut zucchini for the pasta.
March 04, 2017
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By: Jumana
I added black pitted olives to it, and removed the vinegar. the taste is amazing. Thanks
September 07, 2014
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By: EatingWell User
So good Delicious! I added a lil chicken broth towards the end when the sauce got dry. So flavorful! Pros: Easy Cons: None
September 01, 2014
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By: EatingWell User
Just made a huge pot of this sauce, tripling the recipe. Made it once before and loved it, as did my company. Great for a quick light meal and the left-overs get better with time.
July 03, 2014
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By: Ann Marie Natal
When trying this for the first time, I did not like it at all. All the flavors were interesting and came together except for two ingredients. Using the green olives and capers here added undesirable flavors. While I like these two ingredients in other recipes, they just didn't fit here very well. The green olives added a bitter flavor which was a distraction. Adding the capers on top of that was overkill. When I made a few tweaks, it majorly changed the flavors and became delicious to me. First, I totally removed the green olives and capers. I replaced them with pitted and sliced Kalamata olives to taste. I felt that this type of olive worked with these ingredients better. The pasta portion is way out of control here. The excessive amount diluted the flavor from the eggplant/ tomato mix causing blandness. At most, I would only use -+ the amount in the package. I loved the flavor from the red wine vinegar! Basil here resulted in a nice rhythm taste wise. Very interesting and healthy recipe. Thanks :)
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