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Eggplant Pomodoro Pasta

July/August 2009

Your rating: None Average: 4 (237 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 Recipe

36 Reviews for Eggplant Pomodoro Pasta

10/14/2010
Anonymous

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.

Comments
09/20/2010
Anonymous

I've made this numerous times and we love it. I've even made it and canned it like a spagetti sauce to use up the abundance of eggplants and tomatoes from the garden. It's awesome after the garden is finished to open a jar of this sauce and put over angel hair pasta and to add anchovies or chicken or whatever you like.

Comments
09/18/2010
Anonymous

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!

Comments
09/03/2010

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"!

Comments
08/30/2010
Anonymous

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!

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