American Heart Association Eggplant Pomodoro Pasta

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

Cooking Instructions

Put a pot of water on to boil.

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.

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.

Nutritional Analys

Calories Per Serving  282

Total Fat 7 g

Saturated Fat 1 g

Monounsaturated Fat 5 g

Sodium 467 mg

Carbohydrates 50 g

Fiber 11 g

Protein 10 g

Potassium 416 mg

Dietary Exchanges

3 starch, 1 vegetable, 1 fat