Eggplant Pomodoro Pasta

Eggplant Pomodoro Pasta
Eggplant Pomodoro Pasta

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium eggplant (about 1 pound), cut into 1/2-inch cubes

  • 2

    cloves garlic, minced

  • 4

    plum tomatoes, diced

  • 1/3

    cup chopped pitted green olives

  • 2

    tablespoons red-wine vinegar

  • 4

    teaspoons capers, rinsed

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon freshly ground pepper

  • 1/4

    teaspoon crushed red pepper

  • 12

    ounces whole-wheat angel hair pasta

  • 1/4

    cup chopped fresh parsley, or basil

Directions

1.Put a pot of water to boil. 2Heat 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.

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