Eggplant Pomodoro Pasta
Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have 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 tablespoons extra-virgin olive oil
1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 cup chopped pitted green olives
2 tablespoons red-wine vinegar
4 teaspoons capers, rinsed
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper (optional)
12 ounces whole-wheat angel hair pasta
1/4 cup chopped fresh parsley or basil
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.
Per serving: 282 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 50 g carbohydrate; 10 g protein; 11 g fiber; 467 mg sodium; 416 mg potassium. Nutrition bonus: Magnesium (25% daily value), Vitamin C (18% dv), Folate & Iron (15% dv). 2 1/2 Carbohydrate Servings Exchanges: 3 starch, 1 vegetable, 1 fat