Eggplant Pomodoro Pasta (#1520)

Serves
Ready
6
30
Minutes
Prep
Cook
15
Minutes
15
Minutes
Categories
Pastas Main Low Fat Healthy
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Ingredients

  • 2 tablespoons Extra-Virgin Olive Oil
  • 1 pound Eggplant cut into 1/2-inch cubes, about 1 medium
  • 2 cloves Garlic minced
  • 4 Italian Plum (Roma) Tomatoes diced
  • 1/3 cup Scallions, Spring Or Green Onions chopped pitted
  • 2 tablespoons Red Wine Vinegar
  • 4 tsp Capers rinsed
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper freshly ground
  • 1/4 tsp Red Chili Peppers optional
  • 12 oz Angel Hair Pasta whole-wheat
  • 1/4 cup Parsley Leaves freshly chopped

Directions

  1. Put a pot of water on to boil.
  2. Heat oil in a large nonstick skillet over medium heat.
  3. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
  4. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.
  5. 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.
  6. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
  7. Drain and divide the pasta among 6 shallow bowls.
  8. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.
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