Mediterranean Meals

Eggplant Pomodoro Pasta

Name: Eggplant Pomodoro Pasta
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Ingredients: 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

6 servings

porsjoner

35 minutes

total tid

Start matlaging

Ingredienser

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

Fremgangsmåte

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.

Næringsinnhold

Porsjonsstørrelse

Kalorier

283 kcal

Totalt fett

7 g

Mettet fett

1 g

Umettet fett

0 g

Transfett

Kolesterol

Natrium

467 mg

Totalt karbohydrater

50 g

Kostfiber

10 g

Totalt sukker

6 g

Protein