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

Directions

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.

Nutritional Information

Per serving: 282 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 50 g carbohydrates; 10 g protein; 11 g fiber; 467 mg sodium; 416 mg potassium.

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 fat

Source: http://www.eatingwell.com/recipes/eggplant_pomodoro_pasta.html