Name: Eggplant Pomodoro Pasta
Prep time: 15 min
Total time: 15 min
Ingredients: 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

Eggplant Pomodoro Pasta

By MalaShenoy

• July 25, 2014

Eggplant Pomodoro Pasta

A tasty pasta recipe made using eggplant

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Prep Time 15

Total Time 15

Cuisine North Indian

Servings people

Ingredients

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

Instructions

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.