Recently, I have become a fan of eggplant. I never knew how yummy it is. About a month ago, I caught eggplant on sale at my local grocer on their 10 for 10 sale. The first time I made eggplant, I made eggplant chips. Not bad at all. Kind of reminded me of fried potatoes without the fry. For my second experiment, I found a recipe for eggplant pomodoro pasta. Talk about tasty! My husband even liked it. Recipe below:
- 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 (I used no salt basil and oregano tomatoes out of the can)
- 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
- 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.
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.
Nutrition Bonus: Magnesium (25% daily value), Vitamin C (18% dv), Folate & Iron (15% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 3 starch, 1 vegetable, 1 fat