Eggplant Pomodoro Pasta


Eggplant Pomodoro Pasta

A tasty pasta recipe made using eggplant
Prep Time 15 minutes
Total Time 15 minutes
Cuisine North Indian
Servings 2 people


  • 2 tsp Extra virgin olive oil
  • 1 medium Eggplant cut into ½ ” cubes
  • 2 cloves Garlic, minced
  • 4 nos Tomatoes diced
  • 1/3 cup green olives Chopped pitted
  • 2 tsp Red wine vinegar
  • 4 tsp Capers rinsed
  • 3/4 tsp Salt
  • 1/2 tsp Freshly ground black pepper
  • 1/4 tsp Crushed red pepper optional
  • Whole wheat angel hair pasta - 1/2 packet
  • 2 to Chopped fresh parsley, or basil
  • 2 tsp Cheese


  • Put a pot of water on to boil and add 1 tsp oil and salt.
  • Heat oil in a large non stick 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 on a serving plate.
  • Spoon the sauce over the pasta and garnish with slivers of cheese and basil on top.
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