Eggplant and Capsicum Pasta

Eggplant and Capsicum Pasta

This Mediterranean flavoured pasta dish is delicious, and a good source of veggies.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Cuisine High Fiber, Low Sodium, Mediterranean, Quick Easy
Servings 4 People


  • 400 g Pasta
  • 1 pc Medium Eggplant Cut into thin strips
  • 1 pc Large Red Capsicum Cut into thin strips
  • 2 pcs Cloves Garlic Crushed
  • 3 Tbsp Freshly Chopped Parsley
  • 2/3 cup Thickened Cream Extra light
  • 1/3 cup Dry White Wine
  • 1 Pinch of Freshly Ground Black Pepper (or to taste)


  • Cook pasta according to directions on the packet.
  • Meanwhile, heat a non-stick frying pan over moderate heat. Spray lightly with cooking spray. Cook the eggplant and capsicum until soft. Stir occasionally. Add garlic, parsley, cream, wine and pepper.
  • Simmer for 6 - 7 minutes. Drain pasta. Divide into pasta bowls. Top each with sauce.


Calories :475
Kilojoules :1980
Fat :7
Carbohydrate :86
Protein :15
Sodium :60
Saturated Fat :4
Fiber :5
Calcium :25
Sugar :7
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