Eggplant Pomodoro Pasta

Preparation

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, stirring, until fragrant, 30 seconds to 1 minute.
3. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5-7 minutes more.
4. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

Tips

Per serving: 282 calories; 7 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 50 g carbohydrates; 10 g protein; 11 g fiber; 467 mg sodium; 416 mg potassium

Nutrition Bonus: Magnesium (25% daily value), Vitamin C (18% dv), Folate & Iron (15% dv).

Exchanges: 3 starch, 1 vegetable, 1 fat

Contributed by: EatingWell.com

Diced eggplant turns tender and tasty sauteed with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green salad.