Eggplant Pomodoro Pasta

By á-4131

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: 2 1/2

Exchanges: 3 starch, 1 vegetable, 1 fat

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, (optional)
• 12 ounces whole-wheat angel hair pasta
• 1/4 cup chopped fresh parsley, or basil

Preparation

Step 1

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.