Having a bountiful garden this year, Dina brought me some eggplant and squash from her garden. She also found a couple of recipes for me to try out using the eggplant. Eggplant is an excellent source of fiber and manganese. It is a very good source of enzyme-catalyzing molybdenum and heart-healthy potassium. Eggplant is also a good source of vitamin K and magnesium as well as heart-healthy copper, vitamin C, vitamin B6, folate, and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. (Source: The World's Healthiest Foods)
Below is the recipe I chose, due mostly to its' simplicity!! It turned out pretty tasty, and a little bit spicy - which we liked. I served this dish with some buttered Naan bread.
Eggplant Pomodoro Pasta (adapted from Eating Well)
2 T. extra-virgin olive oil
1 medium eggplant, (about 1 lb), cut into 1/2-inch cubes. I did not peel my eggplant.
2 cloves garlic, minced
2 cans Hunts Basil, Garlic and Oregano Diced Tomatoes (I used one can tonight, but it definitely needed more liquid for sauce)
1/3 cup chopped pitted green olives
2 T. red-wine vinegar
4 tsp. capers, rinsed
1/4 tsp freshly ground pepper
1/4 tsp crushed red pepper
2 tsp. dried basil
12 oz pasta (We have preferred Pozza's Pasta, a local brand, for as long as I can remember!)
Parmesan cheese, to taste,
1) 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, about 30 seconds to one minute. Add tomatoes, olives, vinegar, capers, pepper, crushed red pepper, and basil, and cook, stirring, 5 to 7 minutes more (while the pasta cooks).
2) Meanwhile, cook pasta in boiling water according to package directions. Drain and divide the pasta among six shallow bowls. Spoon the sauce over the pasta and sprinkle Parmesan cheese on top.
|Eggplant Pomodoro Pasta|