When you can have Mediterranean pasta this easily, those forgot-to-meal-prep nights are a lot less stressful. With tender eggplant and sweet peppers simmered in a simple, garlicy tomato sauce, this dish is just as much about the vegetables as it is about the pasta itself. Everything is cooked in a single skillet and ready in minutes, making it perfect for lunches or a quick – and satisfying – weeknight meal. Something tells me we’ll be “forgetting” to meal prep a lot.
Eggplant Mediterranean Pasta
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 220 kcal
Ingredients
- 8 oz. pasta cooked to al dente
- 2 cups eggplant cubed
- 1 cup grape tomatoes halved
- 1 cup mini sweet peppers sliced into rings
- 1 clove garlic crushed
- 2 Tbsp. olive oil divided
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. dried oregano
- 2 Tbsp. tomato paste
- ½ cup black olives or kalamata olives, halved
- ¼ cup fresh parsley chopped for garnish
Instructions
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Over medium heat, warm deep skillet. Lower heat; sauté 1 tablespoon olive oil, eggplant, peppers and tomatoes 5 to 10 minutes, until veggies are soft.
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Stir in remaining olive oil, fresh garlic, tomato paste, salt, pepper and oregano.
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Remove from heat; toss with pasta. Stir in olives. Top with fresh parsley.
Recipe Notes
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Nutrition Facts
Eggplant Mediterranean Pasta
Amount Per Serving
Calories 220
Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 39g13%
Fiber 6g24%
Sugar 4g4%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.