Made this for dinner last night, and both my boyfriend and I loved it! I doubled the amount of red pepper flakes called for, since we like spicy food, and did add a sprinkle of parmesan cheese at the end. (I do think the parmesan wasn't necessary, though!) I love eggplant, my boyfriend LOVES pasta, I love olives, and my boyfriend loves capers, so this was a huge hit! Extra bonus that it was easy and quick -- I'd probably double the sauce next time!
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
My parents and I are not vegans (though I'm a flexitarian), but I just love all of the veggies in this recipe. My family LOVED it! Even my father, who is normally in a mutually exclusive relationship w/low-calorie foods devoured it. I subbed half the green olives for black ones and sprinkled the top w/1 tbsp. of parmesan/peccorino romano cheese blend to each plate just before serving. 1 word; "Yumyumyumyum"!
Just finished cooking this for dinner. I would suggest salting the diced eggplants and leaving it in a colander for 10-15mts to drain out the bitterness. I sauteed half of an onion (diced) and lots of garlic first. Then added eggplant and crushed pepper. I did not use any capers/olives. I also added diced fresh mozzerella to the fresh diced tomatoes and balsamic vinegar to the cooked pasta. In the end, I mixed it all up and garnished with fresh chopped basil. Yum!
Just finished eating this meal. Easy and yummy great flavor. If you want to add protien, I would add some white beans.
My husband and I loved this recipe. I will definitely be making it again and will add it to my meatless day menu.