Eggplant Pomodoro Pasta

by MalaShenoy
A tasty pasta recipe made using eggplant
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine North Indian
Prep Time 15 minutes
Servings
people
Ingredients
  • Extra virgin olive oil - 2 tsp
  • Eggplant(cut into ½ ” cubes) - 1 medium
  • Garlic minced - 2 cloves
  • Tomatoes(diced) - 4 nos
  • Green olives(Chopped pitted) - 1/3 cup
  • Red wine vinegar - 2 tsp
  • Capers(rinsed) - 4 tsp
  • Salt - 3/4 tsp
  • Freshly ground black pepper - 1/2 tsp
  • Crushed red pepper(optional) - 1/4 tsp
  • Whole(wheat angel hair pasta - 1/2 packet) -
  • Chopped fresh parsley, or basil - 2 to
  • Cheese - 2 tsp
Cuisine North Indian
Prep Time 15 minutes
Servings
people
Ingredients
  • Extra virgin olive oil - 2 tsp
  • Eggplant(cut into ½ ” cubes) - 1 medium
  • Garlic minced - 2 cloves
  • Tomatoes(diced) - 4 nos
  • Green olives(Chopped pitted) - 1/3 cup
  • Red wine vinegar - 2 tsp
  • Capers(rinsed) - 4 tsp
  • Salt - 3/4 tsp
  • Freshly ground black pepper - 1/2 tsp
  • Crushed red pepper(optional) - 1/4 tsp
  • Whole(wheat angel hair pasta - 1/2 packet) -
  • Chopped fresh parsley, or basil - 2 to
  • Cheese - 2 tsp
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Put a pot of water on to boil and add 1 tsp oil and salt.
  2. Heat oil in a large non stick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.
  3. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.
  4. 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.
  5. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.
  6. Drain and divide the pasta on a serving plate.
  7. Spoon the sauce over the pasta and garnish with slivers of cheese and basil on top.
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