An easy and healthy recipe for eggplant pasta with red peppers, tomatoes, and olives. Ready in less than 30 minutes and a complete crowd pleaser!
Total Time: 30mins
12ounceswhole wheat pasta - or gluten free pasta if needed, any shape you like (I used fusilli)
2tablespoonsextra virgin olive oil
1medium eggplant, - cut into 1/2-inch cubes (about 1 pound)
1large red bell pepper, - cut into 1/4 x 1-inch strips
2clovesgarlic, - minced
12ouncesprepared tomato pasta sauce
1/2cupolives - (green, black, or mixed) pitted and chopped
1/4teaspooncrushed red pepper flakes
Zest and juice of 1 lemon
1/4cupchopped fresh herbs - such as parsley or basil
Freshly grated Parmesan cheese - for serving
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 tomato sauce, olives, salt, black pepper, and red pepper flakes and cook, stirring, until warmed 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.