Tuesday, August 13, 2013

RECIPE} Eggplant Pomodoro Pasta

I receive biweekly deliveries of fresh, locally grown, organic produce. I always have the option to swap a few of the items out for things that we use a lot or want more of. Sometimes, I decide to just go for it and TRY something new. This week, I saw eggplant on the list. I've heard great things, but never have I eaten it. So... I was on a mission to find a recipe that used eggplant WITHOUT dairy!

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


  • 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! 

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