Vegetable Pomodoro Pasta

Okay... I was scared of using egglants... but this turned out to be SO fresh and SO good... AND It's very healthy!








Pomodoro Pasta


Here's the recipe:
•2 Tbsp Olive Oil
•1 Eggplant, cut into 1/2 inch cubes
• 2 zucchini
• 2 cloves of garlic, minced ( or finely chopped )
• 4 Tomatoes chopped into chunks
• Handful of green olives, chopped( optional )
• 2 tbsp Red Wine Vinegar
• 3/4 Tsp Salt
• 1/2 Tsp Pepper
• 1/2 Tsp Red Pepper Flakes
• 1/2 can of crushed roasted red peppers
• Pasta of your choice ( For pasta in the photo, I used gluten-free brown rice pasta to be extra healthy)
• Basil


Preparation:
• Boil water, add salt, add pasta of choice
• While Pasta is cooking... Heat olive oil in a med- large skillet. Add eggplant and zucchini, cook until softened (about 5 mins). Add garlic, cook 1 min. Add tomatoes, olives, red wine vinegar, salt, pepper, crushed red peppers, cook for 10 minutes. Add red pepper flakes. Simmer for 5 minutes.
• Serve this sauce over the pasta and most importantly... ENJOY!


The salad pictured was a mixed greens, spinach salad with red onion, cherry tomatoes and celery with an avocado, lime, cilantro balsamic dressing ( will post dressing later on ).