Eggplant Pomodoro

28’s Home Nutrition Program (healthy weight maintenance-female)
Everyone loves a healthy pasta, and the fresh veggie flavours really shine on this one.
3.50 from 4 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 1
Calories 500.5 kcal


  • 1 teaspoon extra virgin olive oil
  • 1/2 eggplant diced into 2cm cubes
  • 1 clove garlic minced
  • 1/2 carrot diced
  • 1/2 red chilli finely diced
  • 1/4 cup green olives pips removed and sliced
  • 1/2 cup tomato passata or puree
  • 50 g wholemeal spaghetti or gluten free
  • 1/2 cup baby spinach
  • 1.5 tablespoons fresh parsley leaves and stems diced
  • 25 g parmesan cheese grated


  • Heat oil in a large frying pan over a medium heat. Add in eggplant and cook for 5 minutes until soft and slightly golden. Add garlic, carrot, chilli and olives and sauté for a further 2 minutes.
  • Add in the passata and 1 cup (250ml) boiling water. Bring to the boil and reduce to a simmer for 5 minutes. Add in the pasta and cook until al dente, about 8 minutes (note time will vary depending on the pasta you use, so keep an eye on it).
  • You may need to add another cup of water during cooking as the pasta will absorb a lot of the moisture. In the last 2 minutes, stir through spinach leaves to wilt.
  • Once liquid has reduced slightly and pasta is ready, serve in a bowl and top with parsley and Parmesan.
Keyword Meat Free Ideas

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.