Eggplant Pomodoro Pasta

Eggplant Pomodoro Pasta

Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work.

From EatingWell: July/August 2009
Yield: 6 servings
Active Time: 35
Total Time: 35

Ingredients

  1. 2 tablespoons extra-virgin olive oil
  2. 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
  3. 2 cloves garlic, minced
  4. 4 plum tomatoes, diced
  5. 1/3 cup chopped pitted green olives
  6. 2 tablespoons red-wine vinegar
  7. 4 teaspoons capers, rinsed
  8. 3/4 teaspoon salt
  9. 1/2 teaspoon freshly ground pepper
  10. 1/4 teaspoon crushed red pepper, (optional)
  11. 12 ounces whole-wheat angel hair pasta
  12. 1/4 cup chopped fresh parsley, or basil

Preparation

  1. Put a pot of water on to boil.
  2. 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.
  3. 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.

Nutrition

Nutrition Per Serving: 282 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 50 g carbohydrates; 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).

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 fat