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Eggplant Pomodoro Pasta

July/August 2009

Your rating: None Average: 4 (232 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

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 4 plum tomatoes, diced
  • 1/3 cup chopped pitted green olives
  • 2 tablespoons red-wine vinegar
  • 4 teaspoons capers, rinsed
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon crushed red pepper, (optional)
  • 12 ounces whole-wheat angel hair pasta
  • 1/4 cup chopped fresh parsley, or basil

Preparation

  1. Put a pot of water on to boil.
  2. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
  3. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

Nutrition

Per serving: 282 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 50 g carbohydrates; 0 g added sugars; 10 g protein; 11 g fiber; 467 mg sodium; 416 mg potassium.

Nutrition Bonus: Magnesium (25% daily value), Vitamin C (18% dv), Folate & Iron (15% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 3 starch, 1 vegetable, 1 fat


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