Eggplant Pomodoro Pasta

Not a ton of flavor but good base recipe. Would suggest adding more herbs. A can of tomato sauce would help pull it together.

I made the following changes: 1) I used kalamata olives instead of green, 2) left out the red pepper and 3) added artichoke hearts. I thought the end result was really yummy but if I was to make it again, I think I would add some tomato sauce to it cause it wasn't very saucy.

I made the following changes: 1) I used kalamata olives instead of green, 2) left out the red pepper and 3) added artichoke hearts. I thought the end result was really yummy but if I was to make it again, I think I would add some tomato sauce to it cause it wasn't very saucy.

I make this recipe at least once every summer to take advantage of fresh tomatoes and eggplant. The flavors are excellent and leftovers are great for lunch the next day.

My entire family loved this recipe as is!! Fantastic explosion of flavors!!

Unless you love extremely " vinegar-y" dishes, this dish is way overwhelming. It has too much vinegar and the capers are also overwhelming. I was really disappointed because I was excited to try a dish with eggplant. Nobody in my family liked it either and we had to throw it out.

Sounds great. I will be making this tomorrow. Trying very hard to cut down carbs so I am going to sub spiral cut zucchini for the pasta.

I added black pitted olives to it, and removed the vinegar. the taste is amazing. Thanks

When trying this for the first time, I did not like it at all. All the flavors were interesting and came together except for two ingredients. Using the green olives and capers here added undesirable flavors. While I like these two ingredients in other recipes, they just didn't fit here very well. The green olives added a bitter flavor which was a distraction. Adding the capers on top of that was overkill. When I made a few tweaks, it majorly changed the flavors and became delicious to me. First, I totally removed the green olives and capers. I replaced them with pitted and sliced Kalamata olives to taste. I felt that this type of olive worked with these ingredients better. The pasta portion is way out of control here. The excessive amount diluted the flavor from the eggplant/ tomato mix causing blandness. At most, I would only use -+ the amount in the package. I loved the flavor from the red wine vinegar! Basil here resulted in a nice rhythm taste wise. Very interesting and healthy recipe. Thanks :)

MMM Tasty! I modified this recipe to add mushroom, fresh basil, fresh thyme and bell peppers. I also served it over spaghetti squash. Utterly amazing. I'll definitely be making this again--and I'm a carnivore! Pros: Awesome flavors meld well together Cons: the original recipe doesn't have enough veggies

Where's the beef?......Don't need it! I did add about .5 cup of chopped onion, used 3 T olive oil and 3 cloves garlic. Added about 1 t of Italian Seasoning. Wonderful as is, but a little parmesan makes it even better. Pros: fast. healthy, delicious Cons: none

Simple, fast and satisfying I added some sauteed onion as well w/ the eggplant in step one. Also, my herb addition was simply dried mixed herbs and it worked well. This dish was everything I wanted/expected it to be, thus it gets five stars! Will make again! Pros: Quick, easy, comforting, versatile

Awesome eggplant recipe Made this for dinner tonight and it was great. I excluded the capers and let my husband add his own olives to his as I don't eat them. I used red wine instead of vinegar which added some depth. Next time I would go easier on the crushed red pepper and saute the garlic for a bit longer until it caramelizes up for better flavor. Otherwise it was super fresh and tasty! Pros: Quick and easy, really fresh Cons: A little too spicy as is

It was okay, not much of an olive or caper person this taste super healthy, but not super delicious. i should have avoided the olives and capers since i don't like them to begin with. i made it exactly according to the recipe and included the crushed red pepper, not so bad, but not so good either. also, i didn't like the eggplant skin. Pros: good texture Cons: green olives and capers too salty

Great recipe!! Love this recipe and I don't even like eggplant!! I added more garlic and some cayenne pepper. Very filling and satisfying, will make it again and again!

Great recipe!!Love this recipe and I don't even like eggplant!! I added more garlic and some cayenne pepper. Very filling and satisfying, will make it again and again!

Delicious This is delicious! I made this for dinner tonight and it's fabulous. It is sooo easy to make and tastes great. Good for a quick dinner Pros: Easy clean up, fast, tastes great

DeliciousThis is delicious! I made this for dinner tonight and it's fabulous. It is sooo easy to make and tastes great. Good for a quick dinnerPros: Easy clean up, fast, tastes great

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"!

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"!

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!!

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.