Eggplant Pomodoro Pasta
Recipe: #35068
June 07, 2020
Categories: Eggplant, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"quick and easy with tons of flavor.Use any pasta you like."
Ingredients
Nutritional
- Serving Size: 1 (225.5 g)
- Calories 244.3
- Total Fat - 1.8 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 373.9 mg
- Total Carbohydrate - 53.6 g
- Dietary Fiber - 9.8 g
- Sugars - 4.7 g
- Protein - 5.9 g
- Calcium - 27.2 mg
- Iron - 1.2 mg
- Vitamin C - 15.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Put a pot of water on to boil.
Step 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.
Step 3
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.
Step 4
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.
Tips
No special items needed.