I found a recipe and didn't have all of the ingredients, so I had to do a few swaps and cross my fingers! Good news is, we have NO leftovers AND it wasn't so gross that it got thrown away. I will definitely be making this again. It was DELICIOUS!!
Eggplant Pomodoro Pasta
Ingredients
- 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
- 1/3 cup chopped pitted green olives
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon of red wine
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon chili powder
- 8 ounces of your choice of pasta
- 1. Put a pot of water on to boil
- 2.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, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, salt, pepper and chili powder and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
- 3. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain the pasta, place on a plate, spoon the sauce over the pasta and serve.
Let me know what you think, after you have tried it!
No comments:
Post a Comment