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Eggplant Pomodoro Pasta

July/August 2009

Your rating: None Average: 4 (269 votes)

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.



READER'S COMMENT:
"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. "
Eggplant Pomodoro Pasta

39 Reviews for Eggplant Pomodoro Pasta

08/06/2010
Anonymous

Really good and easy meal to make, just started experimenting with cooking and made this for lunch today. Turned out great.

Comments
07/13/2010
Anonymous

I left out the capers and olives and added onions when I added the garlic. Delish!

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05/17/2010
Anonymous

Really easy and yummy. Added a good dose of black pepper. Not good reheated though.

Comments
03/17/2010
Anonymous

My family loves this recipe, it's easy, healthy and flavorful! The dish burst with color and is always a winner with my family & friends.

Comments
02/18/2010

My husband doesn't even like eggplant and loved this! It was flavorful, easy and healthy. This is definetly going to get made again in the near future!!

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