Eggplant Pomodoro Pasta

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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: -- 49740 1996-2009 & -- 7674, July/August 2009. Also, 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.”
6 bowla

Ingredients Nutrition


  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!.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a