eggplant pasta

Eggplant Pomodoro Pasta Serves: 6


  • 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

Cooking Instructions:

  • 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.
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