Eggplant Pomodoro Pasta

6 servings Active Time: 35 minutes Total Time: 35 minutes 7 points plus Per serving: 282 calories; 7 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 50 g carbohydrates; 0 g added sugars; 10 g protein; 11 g fiber; 467 mg sodium; 416 mg potassium. Nutrition Bonus: Magnesium (25% daily value), Vitamin C (18% dv), Folate & Iron (15% dv). Carbohydrate Servings: 2½ Exchanges: 3 starch, 1 vegetable, 1 fat

88
Eggplant Pomodoro Pasta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium eggplant, (about 1 pound), cut into ½-inch cubes

  • 2

    cloves garlic, minced

  • 4

    plum tomatoes, diced

  • cup chopped pitted green olives

  • 2

    tablespoons red-wine vinegar

  • 4

    teaspoons capers, rinsed

  • ¾

    teaspoon salt

  • ½

    teaspoon freshly ground pepper

  • ¼

    teaspoon crushed red pepper, (optional)

  • 12

    ounces whole-wheat angel hair pasta

  • ¼

    cup chopped fresh parsley, or basil

Directions

Put a pot of water on to boil. 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

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