Eggplant Pomodoro Pasta

Simple and light summer sauce. Great cooked a day in advanced to allow the flavors to blend.

Part of our series on Entrées

Eggplant Pomodoro Pasta




  • 2 tablespoons extra-virgin olive oil

  • 1 medium eggplant, cut into 1/2-inch cubes, (about 1 pound)

  • 2 minced cloves garlic

  • 4 diced plum tomatoes

  • 1/3 cup chopped 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 pep?per [optional]

  • 12 ounces whole wheat pasta

  • 1/4 cup chopped fresh parsley, or basil


  1. Heat oil in a large nonstick skillet over medium heat. 

  2. 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,

  5. Stir until the tomatoes begin to break down, 5 to 7 minutes.

  6. Cook pasta according to package directions.

  7. Drain and spoon the sauce over the pasta and sprinkle with parsley (or basil).


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