Eggplant Pomodoro Pasta
If you love eggplant like I love eggplant, this recipe is for you! Diced eggplant, sauteed until tender with garlic and olive oil, tossed with fire-roasted tomatoes, olives and capers creates a fresh, light sauce. Serve it over a whole grain or high protein pasta topped with a sprinkling of nutritional yeast and chopped parsley.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium eggplant (about 1 pound), cut into 1/2" cubes
- 2 cloves garlic, minced
- 1 can tomatoes, fire-roasted, diced
- 1/2 cup Kalamata olives, pitted, chopped
- 2 tbsp red wine vinegar
- 4 tsp capers, rinsed
- 1/2 tsp salt, Kosher or Himalayan
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes optional
- 12 oz whole grain, rice, quinoa or spelt pasta angel hair, spaghetti or fettucine
- 1/4 cup chopped fresh parsley or basil
- 1 tsp nutritional yeast optional
- 1/4 cup pasta (see Note)
Instructions
- Put a pot of water on to boil
- Heat oil in a large, nonstick skillet over medium heat. Add eggplant 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 ingredients soften, begin to break down and combine, 5-7 minutes.
- Meanwhile, cook pasta (of your choice) in boiling water until just tender, about 6-7 minutes or according to package directions. Drain and divide the pasta among four shallow bowls. Spoon the eggplant sauce over the pasta and sprinkle with parsley, basil and nutritional yeast.
Notes
Try to use a pasta with a higher protein content. Examples are brown rice pasta, quinoa pasta or red lentil pasta.