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Eggplant Pomodoro Pasta

July/August 2009

Your rating: None Average: 4 (280 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

12/13/2009
Anonymous

Very yummy, super easy to make. I only added a couple shakes of salt since I used kalamata olives and didn't rinse the capers. Next time I'll leave out half the vinegar... Would be good on crackers too. I feel this makes more like two or three generous servings, not six.

Comments
12/13/2009
Anonymous

Very yummy, super easy to make. I only added a couple shakes of salt since I used kalamata olives and didn't rinse the capers. Next time I'll leave out half the vinegar... Would be good on crackers too.

Comments
11/05/2009
Anonymous

This is delicious! I added a little Italian sausage (chicken) and served it over spaghetti squash with lots of parmesan, and everyone loved it.

Comments
09/23/2009

This is not only absolutely fabulous on pasta. I've put left over eggplant pomodoro on pita chips as an appetizer, mixed it in with scrambled eggs, and added it to steamed veggies for a kick. It's easy and incredibly versatile.

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