Eggplant Pomodoro Pasta

Eggplant Pomodoro Pasta

41 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 41

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 :)
January 20, 2014
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By: EatingWell User
Satisfies Meat Lovers This is a fantastic fool proof recipe! Pros: filling, delicious
December 26, 2013
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By: EatingWell User
This was easy and delicious. Would probably even convert anti-eggplant people. Next time I'm going to add mushrooms.