Eggplant Pasta
This healthy eggplant pasta is vibrant and filling. An easy twist on pasta alla norma, a simple Italian pasta made with eggplant and tomato.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
Ingredients
- 12 ounces whole wheat pasta or gluten free pasta if needed, any shape you like (I used fusilli)
- 2 tablespoons extra virgin olive oil
- 1 medium eggplant cut into 1/2-inch cubes (about 1 pound)
- 1 large red bell pepper cut into 1/4 x 1-inch strips
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 12 ounces prepared tomato pasta sauce
- ½ cup kalamata olives
- Zest and juice of 1 medium lemon
- ¼ cup chopped fresh herbs such as parsley or basil
- Freshly grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, according to package directions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
- Meanwhile, heat oil in a large nonstick skillet over medium. Add the chopped eggplant and bell pepper and cook until just softened, about 5 minutes, stirring occasionally.
- Add the garlic and sauté just until fragrant, about 30 seconds. Add the salt, black pepper, and red pepper flakes and stir to combine.
- Stir in the tomato sauce, then the olives. Let simmer 5 minutes, or until heated through. Stir in the lemon juice and zest.
- Stir the pasta into the eggplant tomato sauce, adding a little more of the prepared pasta sauce as needed to moisten the noodles. Served topped with chopped fresh herbs and Parmesan. Enjoy immediately.
Nutrition
Serving: 1(of 4)Calories: 440kcalCarbohydrates: 69gProtein: 14gFat: 12gSaturated Fat: 2gPotassium: 627mgFiber: 14gSugar: 12gVitamin A: 1510IUVitamin C: 47mgCalcium: 39mgIron: 2mg
