In this eggplant pasta dish, diced eggplant turns tender when sauteed with garlic and olive oil.
Toss with fresh plum tomatoes, green olives and capers and you have a simple, tasty sauce.
We like the eggplant pasta sauce over angel hair pasta, but any punch in will work.
Serve with freshly grated Parmesan cheese and a mixed green salad.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
