Eggplant & Roasted Red Pepper Pasta
Image Credit: Jacqui - So Good & Tasty

Tags

  • Keywords
  • Easy
  • Healthy
  • Fresh
  • Quick
  • Comfort
  • Cuisine
  • American Nouveau
  • Core Ingredients
  • Veggies
  • Compatible Diets
  • No Red Meat
  • Vegetarian
  • Pescetarian
  • Vegan
  • Not vegetarian

Comforting vegetarian pasta that's fully filling.

Details

Contributor So Good & Tasty Gallery Recipe
Prep Time30 min
Servings4
CoursesDinner
ingredients
  • 2 tbspolive oil
  • 2-3 clove(s)garlic,

    minced

  • 1 lb(s)eggplant,

    cut into 1/2 inch cubes

  • 4-5roasted red peppers (jarred or homemade),

    cut into small dice

  • 2 tbsppitted kalamata olives,

    finely diced

  • 2 tbspred wine vinegar
  • 1/4 tspsalt
  • 1/2 tspfresh ground pepper
  • 1/4 tspred pepper flakes
  • 12 ounce(s)whole wheat angel hair pasta
  • 1/4 cup(s)basil,

    chopped fresh

Instructions

  1. Heat oil in a large skillet over medium heat. Add the garlic, cook for 1 minute, then stir in the cubed eggplant. Stir occasionally for about 5-6 minutes or until the eggplant begins to soften.
  2. Stir in the roasted red peppers, olives, vinegar, salt, pepper, and red pepper flakes. Continue cooking for another 3-4 minutes so everything is heated through. At this point add more salt to taste.