Eggplant with fresh tomato and Pasta
When peeling your eggplant leave some of the purple skin on for color and variety. It is also OK to not peel if the eggplant is young and fresh.
Cut fresh eggplant into 1/2 inch cubes or leave sliced like in the picture.
Dice fresh tomatoes. If you are using plum tomatoes, you may only need to quarter.
2 T olive oil
1 medium eggplant (about 1 pound) cut into 1/2 cubes
4 plum tomatoes or 2 small regular tomatoes,diced
1 small bell pepper, diced
1 small zucchini, diced
1/4 cup chopped black olives
2 T red wine vinegar
1/2 t garlic powder (or 2 cloves garlic, minced)
1/2 t sea salt
1/4 t ground pepper
1/4 t crushed red pepper
1 t dried basil or 1/8 c fresh basil, chopped
Parmesan cheese for garnish (optional)
12 ounces angel hair or spaghetti pasta *
1. Put a pot of water on to boil
2. Heat oil in skillet over medium/low heat. Add eggplant and cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper, zucchini and fresh garlic (if using) and cook stirring for about 30 seconds. Add tomatoes, olives, vinegar and other seasoning (except for Parmesan cheese) and cooking stirring occasionally until tomatoes begin to break down (about 6 to 7 minutes).
3. When water is boiling, cook pasta until just tender, about 6 minutes or according to package directions. Drain pasta after cooked and divide among 6 bowls. Spoon the eggplant sauce over pasta and sprinkle with cheese as desired.
If you prefer, present the dish family style by putting the pasta into large serving dish and topping with eggplant sauce. Let diner’s sprinkle with cheese, as desired, after serving.
This entree combines well with a fresh green salad.
*Substitute cooked Quinoa for pasta if desired.