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Eggplant Pomodoro Pasta


Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss into a sauce with fresh plum tomatoes, green olives, and capers, and serve over angel hair pasta with a dash of Parmesan.

Makes 6 servings
Active time: 35 minutes
Total time: 35 minutes

Ingredients

2 tablespoons extra virgin olive oil
1 medium organic eggplant, (about 1 pound), cut into 1/2-inch cubes
2 cloves organic garlic, minced
4 organic plum tomatoes, diced
1/3 cup chopped pitted green olives (preservative-free)
2 tablespoons red-wine vinegar (preservative-free)
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
Directions

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.

Nutrition Facts

Servings: 6, Amount 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