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Eggplant Pomodoro Pasta

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“Diced eggplaant turns tender and tasty sautéed with garlic and olive oil. It is best served over angel hair pasta; however, any type of pasta will work.;) Serve with freshly grated Parmesan cheese or Feta and a mixed green salad with a bottle of cold Chianti ;).Printed from: recipeland.com -- 49740 1996-2009 & EatingWel.com -- 7674, July/August 2009. Also, weightwatchers.com. Let your garden dictate the vegetables for this recipe -sliced zuchini, yellow squash or red onion -- can be substituted for the eggplant. Also red peppers are a good choice :) Had trouble posting the quanities for scallions, spring onions or green onions - it is 1/3 cup or 2 2/3 oz.”
READY IN:
35mins
YIELD:
6 bowla
UNITS:
US

Ingredients Nutrition

Directions

  1. Put a pot of water on to boil.
  2. Heat oil in a large nonstick skillet over medium heat.
  3. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
  4. Add garlic and cook, stirring until fragrant, 30 seconds to 1 minute.
  5. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5-7 minutes.
  6. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
  7. Drain and divide the pasta among 6 shallow bowls.
  8. Spoon the sauce over the pasta and sprinkle with parsley (or basil) on top.
  9. Enjoy!.

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