Eggplant and Roasted Pepper Pasta
Posted August 19, 2012 by
Ready Time 0 min Servings: 4-6


  • 2 tablespoons olive oil
  • 2-3 garlic cloves, minced
  • 1 pound eggplant, cut into 1/2-inch cubes
  • 4-5 whole stripes of roasted red peppers cut into small pieces (about 1 whole red bell pepper roasted)
  • 2 tablespoons finely chopped Kalamata olives
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 12 ounce whole wheat spaghetti
  • 1/4 cup chopped fresh basil or parsley


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. 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. Meanwhile bring a large pot of salted water to a boil. Add in the pasta and cook according to package instructions or until al dente. To serve, spoon the sauce over each plate of pasta and sprinkle with basil and/or parsley. Source: So Good and Tasty