Excellent Eggplant Pasta

  • Yield: 4 to 6 servings


1 (12-ounce) package vermicelli
1 1/2tablespoons olive oil
1small (1-pound) eggplant, peeled and sliced 1/4-inch thick
1teaspoon minced garlic
1 green bell pepper, seeded and cut into small strips
1/2pound fresh mushrooms, sliced
1tablespoon dried basil
1/2teaspoon crushed red pepper flakes
1large tomato, chopped
2tablespoons grated Parmesan cheese


  1. Cook vermicelli according to package directions, omitting any oil and salt. Drain, set aside, and keep warm.
  2. While pasta is cooking, in a large skillet heat olive oil. Add eggplant and garlic, cover, and cook about 5 mintues, or until eggplant is just tender, stirring occasionally. Stir in pepper strips, mushrooms, basil and crushed red pepper flakes; cook until tender, about 6 mintues. Stir in chopped tomato and cook until mixture is heated through. Toss with cooked pasta and Parmesan cheese.

Nutritional Info *per serving

  • Calories 303
  • Fat 5.7g
  • Saturated Fat 1.1g
  • Cholesterol 2mg
  • Sodium 48mg