Eggplant Pomodoro Pasta (Mediterranean)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 289.7
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 491.5 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 9.4 g
- Protein: 10.6 g
View full nutritional breakdown of Eggplant Pomodoro Pasta (Mediterranean) calories by ingredient
Introduction
From the EatingWell website: "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. Serve with freshly grated Parmesan cheese and a mixed green salad." From the EatingWell website: "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. Serve with freshly grated Parmesan cheese and a mixed green salad."Number of Servings: 3
Ingredients
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1 tablespoons extra-virgin olive oil
1/2 medium eggplant, (about 1/2 pound), cut into 1/2-inch cubes
1 cloves garlic, minced
2 plum tomatoes, diced
1/6 cup chopped pitted green olives
1 tablespoons red-wine vinegar
2 teaspoons capers, rinsed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon crushed red pepper, (optional)
6 ounces whole-wheat angel hair pasta
1/8 cup chopped fresh parsley, or basil
Directions
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.
Serving Size: Makes 3 servings (2 oz of pasta each)
Number of Servings: 3
Recipe submitted by SparkPeople user MISSMINDY6.
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.
Serving Size: Makes 3 servings (2 oz of pasta each)
Number of Servings: 3
Recipe submitted by SparkPeople user MISSMINDY6.
Member Ratings For This Recipe
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TSIRANGE112
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CD12454830