I bought my first eggplant (ever) and needed a recipe so I could figure out what to do with it. I found this recipe and it sounded like something I would eat. The recipe is very easy to follow and quick to make once you finish all the prep work. I added fresh white button mushrooms (which I sauteed before I added the eggplant) and used five cloves of garlic instead of two. I'd recommend using only a pinch or two of kosher salt otherwise the salt can be a bit overbearing. The final product was delicious and for an eggplant "newbie" it sold me on eating eggplant.
Eggplant Pomodoro Pasta
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.
39 Reviews for Eggplant Pomodoro Pasta
Love this recipe and I don't even like eggplant!! I added more garlic and some cayenne pepper. Very filling and satisfying, will make it again and again!
This is delicious! I made this for dinner tonight and it's fabulous. It is sooo easy to make and tastes great. Good for a quick dinner
Love it - make it a day ahead, mix it with the pasta, and the next day the flavors have blended fabulously. I am making it as a spread for a luncheon tomorrow. Have made it numerous times, fedit to friends, and they have loved it, too.
I've made this numerous times and we love it. I've even made it and canned it like a spagetti sauce to use up the abundance of eggplants and tomatoes from the garden. It's awesome after the garden is finished to open a jar of this sauce and put over angel hair pasta and to add anchovies or chicken or whatever you like.