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Greetings!
Eggplant is in season and its flexibility in the kitchen makes it the perfect vegetable. Pair it with pasta in this great recipe for a quick and healthy dinner. Pick up some fresh eggplant and make this yummy meal. Healthy eggplant this week will make you feel less guilty about all he goodies you'll get at the fair next week!
Sincerely,
Katherine N. Lowe, CFRE
Community Relations Director
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Ingredients
- 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
Preparation
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.
Nutrition
Per serving: 282 calories; 7 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 50 g carbohydrates; 0 g added sugars; 10 g protein; 11 g fiber; 467 mg sodium; 416 mg potassium.
Makes 6 servings
Active Time: 35 minutes
Total Time: 35 minutes
Recipe is courtesy Eating Well Magazine July/August 2009 issue.
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