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
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.
36 Reviews for Eggplant Pomodoro Pasta
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.
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!
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"!
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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