Eggplant Pomodoro Pasta
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Foolproof Living · by Aysegul Sanford

Eggplant Pomodoro Pasta

NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 29%
CARBS 95G71% OF CAL
8G FIBER59G OTHER29G TOTAL SUGAR
FAT 11G18% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted eggplant mixed with capers, olives, and tomato sauce, served over quinoa spaghetti with Parmesan and pine nuts. A vegetarian pasta dish ready in 30 minutes.

mainitalianpastagluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 pound quinoa or brown rice pasta ((I use and love Trader Joes’ quinoa pasta))
  • 1 large eggplant (1 pound, cut into 1-inch small cubes – no need to peel)
  • 1 tablespoon salt
  • 2 tablespoons olive oil
  • 3 cloves of garlic
  • 1 tablespoon tomato paste
  • 5-6 medium sized Roma tomatoes (cut into small cubes)
  • 1 cup colorful cherry tomatoes (sliced)
  • 3 tablespoons capers (drained and rinsed)
  • ½ cup green olives (pitted and sliced)
  • 2 tablespoons balsamic vinegar
  • salt and pepper *
  • 4 scallions (chopped both green and white parts)
  • ½ cup Italian Parsley (rinsed and chopped thinly)
  • 1/3 cup Parmesan cheese (grated)
  • ½ cup lightly roasted pine nuts (optional)
PREP
15M
SODIUM
1909MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.