Vegetarian

Eggplant Pomodoro Pasta (Mediterranean) is for Dinner.

Eggplant Pomodoro Pasta (Mediterranean) takes 10 minutes to prepare.

Eggplant Pomodoro Pasta (Mediterranean) takes 25 minutes to cook.

Eggplant Pomodoro Pasta (Mediterranean) makes 3 servings.

The ingredients for Eggplant Pomodoro Pasta (Mediterranean) are:

1 tablespoons extra-virgin olive oil
1/2 medium eggplant, (about 1/2 pound), cut into 1/2-inch cubes
1 cloves garlic, minced
2 plum tomatoes, diced
1/6 cup chopped pitted green olives
1 tablespoons red-wine vinegar
2 teaspoons capers, rinsed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon crushed red pepper, (optional)
6 ounces whole-wheat angel hair pasta
1/8 cup chopped fresh parsley, or basil

Here is how you make Eggplant Pomodoro Pasta (Mediterranean):

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.Serving Size: Makes 3 servings (2 oz of pasta each)Number of Servings: 3Recipe submitted by SparkPeople user MISSMINDY6.

The nutritional information for Eggplant Pomodoro Pasta (Mediterranean) is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 289.7

• Total Fat: 8.7 g
• Cholesterol: 0.0 mg
• Sodium: 491.5 mg
• Total Carbs: 42.1 g
• Dietary Fiber: 9.4 g
• Protein: 10.6 g

The dietary needs meet for Eggplant Pomodoro Pasta (Mediterranean) is Low Carb