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Eggplant Pomodoro Pasta

Eggplant Pomodoro Pasta
This Recipe Is:

WebMD Recipe from

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.

Prep: 35 minutes | Total Time: 35 minutes
  • 2 tablespoons
    extra-virgin olive oil
  • medium eggplant, (about 1 pound), cut into 1/2-inch cubes
  • 2 cloves
    garlic, minced
  • plum tomatoes, diced
  • 1/3 cup
    chopped pitted green olives
  • 2 tablespoons
    red-wine vinegar
  • 4 teaspoons
    capers, rinsed
  • 3/4 teaspoon
  • 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
  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.


Nutritional Information

Makes: 6 servings
  • Calories282
  • Fat7 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates50 g
    • Dietary fiber11 g
  • Protein10 g
  • Sodium467 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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