Eggplant Pomodoro Pasta
If you are an eggplant lover, this dish is for you! Eggplant and tomato sauce flavored with capers and green olives and mixed with quinoa spaghetti, fresh parsley, and Parmesan cheese. This Eggplant Pomodoro Pasta is a 30-minute vegetarian and gluten-free dish that you can make on a Tuesday night.
Servings: 6 servings
Ingredients
- 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
Instructions
- Cook the pasta according to the package instructions. Reserve one cup of the pasta liquid. Set aside.
- As the pasta is cooking, make the eggplant pomodoro sauce: Fill a bowl with 4 cups of cold tab water. Add a tablespoon of salt. Place the eggplant cubes into the salty water. Let it sit for 10 minutes in water. Rinse and place on a sheet of paper towels to dry.
- Heat olive oil in a 12-inch cast-iron skillet (or any heavy bottom pan) and add in the eggplant. Cook, stirring frequently, for 5-6 minutes. Add in the garlic and cook for 30 seconds.
- Stir in the tomato paste and cook, stirring constantly, for 1 minute.
- Add in the Roma tomatoes, cherry tomatoes, capers, and green olives. Season with ½ teaspoon salt and ½ teaspoon black pepper. Pour the balsamic vinegar into the sauce. Give everything a gentle stir and let it cook for 10-15 minutes in medium heat. Taste for seasoning and add if necessary.
- Place the cooked pasta into the sauce (alternatively you can place everything in a large bowl). Sprinkle it with scallions, parsley, Parmesan cheese, and pine nuts (if using). If the pasta feels dry, use some of the reserved pasta liquid. Give it a toss to distribute the sauce evenly.
- Serve with more Parmesan cheese parsley on the side.
Notes
* Please make sure to taste for seasoning as you cook the sauce. Since this recipe uses already salty capers and green olives, I recommend giving the sauce a taste before adding more salt.
Nutrition
Calories: 475kcal | Carbohydrates: 73g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 1584mg | Potassium: 547mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1406IU | Vitamin C: 24mg | Calcium: 105mg | Iron: 2mg
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