Eggplant Pomodoro Pasta
"Throw in whatever veggies you have laying around for a bursting with flavor pasta recipe."
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄2 lb hot Italian sausage
- 1⁄2 lb eggplant, cut into 1/2 inch cubes
- 1⁄3 cup red onion, diced
- 1 green pepper, diced
- 2 tablespoons garlic, minced
- 1 (8 ounce) can Italian-style diced tomatoes
- 1⁄3 cup green olives, minced
- 1 tablespoon capers
- 1⁄2 teaspoon salt
- 2 tablespoons red wine vinegar
- 1⁄2 black pepper
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper flakes
- 8 ounces whole wheat pasta
directions
- Start boiling water for pasta--this is the most time consuming step.
- Place hot sausage in large saute pan and begin to brown over medium heat.
- Once the sausage is nearly done, add eggplant to pan and cook for another 5 minutes or until eggplant is just softened.
- Added onions, green peppers, and garlic, saute for about 2 minutes.
- At this point you may add the additional ingredients--canned tomatoes, olives, capers, salt, vinegar, pepper, oregano, and red pepper. Let this simmer at low heat for about 5 minutes until heated through.
- Once pasta is cooked until al dente toss it with the saute mixture.
- Serve with fresh grated parmesan cheese.
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RECIPE SUBMITTED BY
I'm a recent college graduate and have finally moved away from the ordering out and easy pasta dishes. I'm on Recipe Zaar trying to build up my cooking repertoire and share my favorites with my family--each member having their own quirky cooking ways.
