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.

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. "

Create a Review

32 Reviews for Eggplant Pomodoro Pasta

05/17/2010

Anonymous

Really easy and yummy. Added a good dose of black pepper. Not good reheated though.

Comments

03/17/2010

Anonymous

My family loves this recipe, it's easy, healthy and flavorful! The dish burst with color and is always a winner with my family & friends.

Comments

02/18/2010

sleepiebuggie

My husband doesn't even like eggplant and loved this! It was flavorful, easy and healthy. This is definetly going to get made again in the near future!!

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. I feel this makes more like two or three generous servings, not six.

Comments