YIELD: 6 servings
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives, and capers for 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.
- 2 Tbsp. extra virgin olive oil
- 1 medium eggplant (about 1 pound), cut into ½-inch cubes
- 2 cloves garlic, minced
- 4 plum tomatoes, diced
- ⅓ cup chopped pitted green olives
- 2 Tbsp. red wine vinegar
- 4 tsp. capers, rinsed
- ¾ tsp. salt
- ½ tsp. freshly ground pepper
- ¼ tsp. crushed red pepper (optional)
- 12 oz. whole-wheat angel hair pasta
- ¼ cup chopped fresh parsley or basil
- 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.
282 calories, total fat: 7 g,
saturated fat: 1 g, cholesterol: 0 mg, carbohydrates: 50 g, fiber: 10 g, total
sugars: 5 g, added sugars: 0 g, protein: 10 g, sodium: 467 mg, potassium: 419
folate: 60 mcg, calcium: 46 mg
Carbohydrate Servings: 3
Recipe by EatingWell. © Meredith Corp. All rights reserved. Used with permission.