Eggplant Pomodoro Pasta

• porcje: 6 servings
• całkowity czas: 35 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 283 kcal
• Tłuszcz Całkowity: 7 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 0 g
• Sód: 467 mg
• Węglowodany Całkowite: 50 g
• Błonnik Pokarmowy: 10 g
• Cukry Całkowite: 6 g
• Białko: 10 g