Eggplant Pomodoro Pasta

From EatingWell: July/August 2009 — Subscribe Now!

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. Serve with freshly grated Parmesan cheese and a mixed green salad.

READER'S COMMENT:

"This is delicious! I added a little Italian sausage (chicken) and served it over spaghetti squash with lots of parmesan, and everyone loved it. "

Comments

Comment	Posted
This is delicious! I added a little Italian sausage (chicken) and served it over spaghetti squash with lots of parmesan, and everyone loved it.	2 weeks 1 day ago
This is not only absolutely fabulous on pasta. I've put left over eggplant pomodoro on pita chips as an appetizer, mixed it in with scrambled eggs, and added it to steamed veggies for a kick. It's easy and incredibly versatile. lshandler	8 weeks 3 days ago