Photo of Angel Hair Pasta with Eggplant-Tomato Sauce by WW

Angel Hair Pasta with Eggplant-Tomato Sauce

Points® value
Total Time
28 min
16 min
12 min
This homemade pasta sauce is so good that you'll want to make extras. Freeze it in one cup servings for quick defrosting and easy portion control.


Uncooked eggplant

1 medium, baby-variety, sliced into 1/3- to 1/2-inch-thick rounds

Red bell pepper

1 medium, cut into 8 strips

Olive oil cooking spray

1 spray(s)

Table salt

¾ tsp(s), divided


1 clove(s), large, minced


2 large, coarsely chopped

Crushed red pepper flakes

½ gm

Black pepper


Fresh basil

2 tbsp(s), fresh, minced


2 tbsp(s), fresh, minced

Fat free chicken broth

½ cup(s)

Uncooked angel hair pasta

8 oz, cooked according to package directions, drained

Reduced-fat feta cheese

4 oz, crumbled


  1. Preheat grill to medium.*
  2. Place eggplant slices and pepper strips in a grill basket (or place vegetables on a sheet of heavy duty aluminum foil with holes poked in it to allow smoke through). Off heat, coat vegetables with cooking spray; season with 1/2 teaspoon of salt. Place on grill and cook until lightly browned and tender, about 2 to 3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite-size pieces; set aside.
  3. Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving. Yields about 1 1/2 cups per serving.


* You can roast the vegetables if you prefer. Preheat oven to 425ºF. Coat a baking sheet with cooking spray. Place vegetables on prepared baking sheet and coat with cooking spray; season with 1/2 teaspoon of salt. Roast, until lightly browned, about 20 minutes. Remove from oven and cool to room temperature. Let your garden dictate the vegetables for this recipe: sliced zucchini, yellow squash or red onion can be substituted for the eggplant.