I added some sauteed onion as well w/ the eggplant in step one. Also, my herb addition was simply dried mixed herbs and it worked well. This dish was everything I wanted/expected it to be, thus it gets five stars! Will make again!
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
This was my 1st time making this and I'm amazed at how flavorful it was, maybe the very fresh tomatoes and parsley from my garden had something to do with it! I did not add the olives because my boyfriend dislikes them (but did add the capers) and I go easy on the red pepper flakes. I will make this again for sure.
12 oz of pasta is waaaaaaaay too much! If I make it next time I would cut it in half... I ended having too much pasta and I had to bag the rest in the fridge.
Made this for dinner tonight and it was great. I excluded the capers and let my husband add his own olives to his as I don't eat them. I used red wine instead of vinegar which added some depth. Next time I would go easier on the crushed red pepper and saute the garlic for a bit longer until it caramelizes up for better flavor. Otherwise it was super fresh and tasty!
this taste super healthy, but not super delicious. i should have avoided the olives and capers since i don't like them to begin with. i made it exactly according to the recipe and included the crushed red pepper, not so bad, but not so good either. also, i didn't like the eggplant skin.