Mmmmm.
Did you know that eggplant contains loads of fiber as well as numerous vitamins, minerals and phytonutrients (antioxidants helpful in warding off disease), all for a mere 20 calories per cup?! Amazing, right?
Eggplant is also commonly used by vegetarians as a substitute for meat because of its savory taste and its high satiation potential (ability to make you feel full).
Are you ready for a recipe yet? I've got you covered.
Eggplant Pomodoro Pasta
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
- 2 cloves garlic, minced
- 4 plum tomatoes, diced
- 1/3 cup chopped pitted green olives
- 2 tablespoons red-wine vinegar
- 4 teaspoons capers, rinsed
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon crushed red pepper, (optional)
- 12 ounces whole-wheat angel hair pasta
- 1/4 cup chopped fresh parsley, or basil
- Put a pot of water on to boil.
- 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. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
- 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.
- 282 calories per serving (6 servings in this recipe)
- 10 grams of protein
- 11 grams of fiber
- 416 mg of Potassium
- 25% DV of Magnesium
- 18% DV of Vitamin C
- 15% DV of Folate and Iron
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