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Tri-colored Pasta with Eggplant and Black Olives

This makes a very tasty light supper. It is also good served as a salad as well.

Tri-colored Pasta with Eggplant and Black Olives

Serving Size: 2


  • 500 grams tri-colored pasta such as fusilli
  • 1 eggplant, cut in thin slices
  • 5 Tbs. good olive oil
  • 2 cloves garlic, minced
  • 1 lemon, juice and zested
  • 100 grams good black olives without the pit
  • 1 Tbs. mixed Italian herbs

Tri-colored Pasta with Eggplant and Black Olives


  1. Slice the eggplant in thin rounds and cut them in half to be half moon shapes.
  2. Place in an oven proof baking dish.
  3. Preheat the oven to 220 (C) / 428 (F.
  4. Mix the olive oil, Italian herbs and a pinch of salt.
  5. Drizzle 2-3 tablespoons of the oil over the eggplant and mix well so that each of the pieces is coated.
  6. Place in the oven to roast for 10-15 minutes, turn regularly so that all of the eggplant cooks evenly.
  7. Meanwhile, bring a pot of water to boil.
  8. Squeeze the lemon and add to the remaining olive oil.
  9. Cook the pasta.
  10. When he pasta is cooked, drain and place in a large serving bowl.
  11. Add the eggplant, and olives, drizzle the remaining lemon juice and olive oil mixture over and mix well.
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