A filling yet light dish - about 350 calories, under $6 per portion

A filling yet light dish - about 35 minutes from start to finish, under $6 per portion

To me, pasta is a very special treat. I think at some point during the anti-carb movement, I was too impressionable and filed pasta away as something to enjoy several times a year. When I saw this recipe in Eating Well magazine it looked good enough to be one of those times. My adapted recipe increases the vegetables, adds shrimp, and makes the whole wheat pasta more of a side than the main ingredient. As you will see below, I served the pasta separately so that each person could determine their own portion. The result was delicious; all around loved and while there was plenty of pasta left, the sauce bowl was basically licked clean.

Eggplant Pomodoro Pasta (adapted from Eating Well, August 2009)

To Buy

– 1 large eggplant (cut into small cubes)

– 2 large tomatoes (cut into small cubes, I buy whatever is local but cheap since the tomatoes are for a sauce)

– 8 oz whole wheat angel hair (I loved Boles Organic)

– 9 oz shrimp (cooked or raw)

– 1/3 cup onion (coarsely chopped)

– 1/3 cup chopped olives (I got a variety from the Olive Bar at Whole Foods)

– 1/4 chopped fresh basil

– 1/4 cup freshly grated parmesan

From the Pantry

– 1 tbsp of EVOO (extra virgin olive oil) or grapeseed oil (a minimal splash to coat the skillet)

– Splash of Balsamic Vinegar

– 3 teaspoons of capers

– 2 or 3 cloves of garlic (to your taste)

– Spices – Sea Salt, Italian Seasoning, Red Pepper Flakes, Black Pepper (to your taste)

Directions

1. Heat oil in a large skillet over medium high heat. Add onion and garlic and cook until onion and garlic are golden and fragrant (~5 min)

2. Add cubed eggplant and cook until it starts to soften (~5 min). If too dry add splashes of water not oil.

3. Add everything else and turn down heat to medium: tomatoes, olives, capers, spices, balsamic – cook until everything is soft and resembles a sauce (~10 min)

steaming food
4. Stir in cooked shrimp and fresh basil. If using fresh shrimp, then stir in when vegetables are almost ready to avoid rubber tasting shrimp.

5. Serve Pasta, Sauce, and freshly ground parmesan eparately so everyone can serve themselves.

Its Dinner Time

Nutrition Label for 1/3 of all sauce and scant 1 cup of pasta and 1 tbsp parmesan:

eggplant pasta

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