Ingredients: |
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
* 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
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Directions: |
Directions: 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. |
Personal
Notes: |
Personal
Notes: 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.
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This recipe for Eggplant Pomodoro Pasta is from