Low-Carb Fusilli Pasta with Eggplant & Tomatoes

Serving Size:  4-6


1 lb. Pappardelle's Plain Pasta Luce Fusilli
2 lb. vine-ripened tomatoes, cut into wedges
3 tbsp. extra-virgin olive oil
Salt & pepper, to taste
3 cloves garlic, minced
½ tsp. crushed red pepper flakes
2 tsp. capers
2 medium eggplants
4 oz. feta
1 small bunch basil, for garnish


  1. Bring a large pot of salted water to boil. Add pasta, cook 18-20 minutes, or until al dente, stirring intermittently. Drain and set aside.
  2. Preheat oven to broil. In a shallow baking dish, place tomatoes in a single layer and drizzle with olive oil. Season generously with salt & pepper.
  3. Broil tomatoes until they are softened and lightly charred, about 10-15 minutes. Set aside and allow to cool. Once cooled, add garlic, red pepper flakes and capers. Stir to combine.
  4. Slice eggplant lengthwise into ¼-inch thick slices and coat both sides with olive oil using a basting brush. Season with salt & pepper. 
  5. Cook eggplant on cast iron skillet or grill, about 2 minutes per side. Set aside. Once cool, cut into 1-inch pieces.
  6. In a large bowl, mix pasta, tomato mixture and eggplant. Crumble feta over top and garnish with torn basil leaves. Serve and enjoy!