Eggplant Pomodoro Pasta

• 분량: 6 servings
• 총 시간: 35 minutes

재료

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

⅓ cup chopped pitted green olives

2 tablespoons red-wine vinegar

4 teaspoons capers, rinsed

¾ teaspoon salt

½ 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

방향

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.

영양 정보

• 칼로리: 283 kcal
• 지방 전체: 7 g
• 포화 지방: 1 g
• 불포화 지방: 0 g
• 나트륨: 467 mg
• 탄수화물 전체: 50 g
• 식이섬유: 10 g
• 총 당류: 6 g
• 단백질: 10 g