I modified this recipe to add mushroom, fresh basil, fresh thyme and bell peppers. I also served it over spaghetti squash. Utterly amazing. I'll definitely be making this again--and I'm a carnivore!
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
I did add about .5 cup of chopped onion, used 3 T olive oil and 3 cloves garlic. Added about 1 t of Italian Seasoning.
Wonderful as is, but a little parmesan makes it even better.
This recipe begs for you to add on and so I did. I proceeded to add shallots, mushrooms, fresh red chile pepper, quarter of a green and red bell pepper. Ohhh and I added grilled spicey Italian sausage too.
I was really excited to make this dish, then disappointed on the out come. The vinegar overwhelms the dish in my opinion... I ended up adding tomato Sause. But its a good basic dish to where you can tweek it The way you like.
This could be tweaked to be made good, but at that point I wouldn't even call it the same recipe. I cook all the time with hardly a complaint, especially pasta dishes since my family is Italian. Too bad the dish didn't taste as good as the picture looked. The sauce was too dry to blend well with the pasta -had to add a good tablespoon extra olive oil at the end plus pesto for flavor- and the flavor was too vinegar-y. Overall, quite disappointed.