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.

Servings: 6 servings
Total Time: 35 minutes
Ease of Preparation: Easy
Health: Low Calorie, High Fiber, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight


Ingredients:

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


Steps:

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: (Per serving)

Calories - 282
Carbohydrates - 50
Fat - 7
Saturated Fat - 1
Monounsaturated Fat - 5
Protein - 10
Cholesterol - 0
Dietary Fiber - 11
Potassium - 416
Sodium - 467
Nutrition Bonus - Magnesium (25 daily value), Vitamin C (18 dv), Folate & Iron (15 dv).

Related Links:

  • Alpine Mushroom Pasta
  • More Quick & Healthy Pasta Recipes