mediterranean eggplant pasta
  • (2 Tbsp.) extra-virgin olive oil
  • (1 medium) eggplant, cut into 1/2 in. cubes
  • (2 cloves) garlic, minced
  • (4) plum tomatoes, diced
  • (1/3 cup) chopped pitted green olives
  • (2 Tbsp.) red-wine vinegar
  • (4 tsp.) capers, rinsed
  • (3/4 tsp.) salt
  • (1/2 tsp.) freshly ground pepper
  • (1/4 tsp.) crushed red pepper, (optional)
  • (12 oz.) whole-wheat angel hair pasta
  • (1/4 cup) chopped fresh parsley or basil



Mediterranean Eggplant Pasta

Classic Mediterranean flavors of garlic, olive oil and capers come together with eggplant and tomato in this healthy, whole-wheat pasta dish.

Preparation Time

About 15 minutes

Cook Time

About 20 minutes


  1. 1Place a large nonstick skillet over medium heat. Add oil. Fill a large pot with 3 quarts of water and bring to a boil over high heat.
  2. 2Add eggplant to skillet, cook 5 minutes, stirring occasionally. Add garlic, cook 1 minute, stirring frequently. Add remaining ingredients except pasta and basil, cook 5-7 minutes, stirring occasionally.
  3. 3When water boils, add pasta and cook according to package directions, about 6 minutes. Drain pasta.
  4. 4Pour sauce over pasta, garnish with parsley or basil, serve.

Nutritional Information

Serving Size: 1/6 of pasta

Amount Per Serving:

  • Calories 282
  • Total Fat 7 g
  • Total Carbohydrate 50 g
  • Protein 10 g
  • Cholesterol 0 mg
  • Sodium 467 mg
  • Fiber 11 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Pastas and Pizzas

Recipe Ethnicity: Greek/Mediterranean

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: N/A

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.