Eggplant Pomodoro is a dish that can be served as main, side and as a pasta topping. I became familiar with Eggplant Pomodoro just recently with dinner at Kenny Rogers Roasters. Kenny Rogers' Eggplant Pomodoro is the latest addition to their line of side dishes. Perfect match for their classic roasted chicken.
Since it's a side dish for Kenny Rogers, the Eggplant Pomodoro was presented and served in a way the eggplant was mashed into fine pieces, mixed with tomatoes and topped with Parmesan cheese. It was so good. At home, I made my version of Eggplant Pomodoro and used it as a pasta topping. I love eggplant. Fried, grilled, stewed, I prefer to soften the vegetable enough for its natural juices to come out.
It's something new both for the eye and the palate. The best thing I like about it--- it's healthy. It's a good example of an all-veggie dish. A vegetable dish that's enticing, rich and delicious.
- 400g spaghetti (al dente)
- 5 eggplants (cut into strips)
- 2 cans (equivalent to 2 cups) of diced or crushed tomatoes
- 5 medium fresh red tomatoes (chopped)
- 4 tbsp Extra Virgin Olive Oil
- 1 cup sliced black olives
- 2 whole garlic (minced)
- 1 cup Parmesan cheese
- 1 tsp of your preferred herb (basil, thyme, rosemary)
- 1 tsp chopped parsley
- salt and pepper
- In a sauce pan, saute garlic in olive oil until light brown.
- Add chopped fresh tomatoes and stir for a few seconds.
- Add strips of eggplant and stir for a few seconds, cover and let it cook for about a minute or until eggplant is soft and juicy.
- Add black olives and stir for a few seconds.
- Add canned tomatoes and simmer for a few seconds.
- Add 1/2 cup of Parmesan cheese and herbs.
- Salt and pepper to taste.
- In a baking dish, set cooked pasta.
- Top Pomodoro sauce over pasta then bake for 10 minutes.
- Serve with Parmesan cheese and crackers.
Love it! Enjoy it! Happy-healthy eating!