Rating: 4.51 stars
22 Ratings
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In this eggplant pasta dish, diced eggplant turns tender when sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple, tasty sauce. We like the eggplant pasta sauce over angel hair pasta, but any type will work. Serve with freshly grated Parmesan cheese and a mixed green salad.

Source: EatingWell Magazine, July/August 2009

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Read the full recipe after the video.

Recipe Summary test

total:
35 mins
Servings:
6
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Ingredients

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Directions

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  • Put a pot of water on to boil.

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  • 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.

  • 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 Facts

283 calories; protein 9.7g; carbohydrates 49.7g; dietary fiber 9.9g; sugars 5.7g; fat 7.2g; saturated fat 1g; vitamin a iu 613.2IU; vitamin c 11.1mg; folate 59.7mcg; calcium 45.6mg; iron 2.6mg; magnesium 99.7mg; potassium 418.2mg; sodium 467.3mg; thiamin 0.3mg.

3 starch, 1 vegetable, 1 fat

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