Eggplant Puttanesca Vegan
February 07, 2020
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Eggplant puttanesca may be a perfect blend of tender eggplant, spicy red pepper flakes and salty olives and capers, with a small touch of sweetness from the sauce. It’s absolutely a meal to satisfy all of your senses, leaving you wanting more!
It’s been years since I’ve had eggplant, and I’m so glad I gave this Eggplant Puttanesca recipe a try. Both hearty and healthy, this eggplant spaghetti sauce is completely delicious!
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| Eggplant Puttanesca Vegan |
This is a warm and comfy eggplant pasta meal with a country feel that i really like. Ready in half-hour and only 8 ingredients, it makes a simple vegan weeknight meal the entire family will love. and therefore the leftovers are even better!
To add a touch freshness to your pasta meal, this Vegan Caesar salad may be a perfect starter or side to eggplant puttanesca with pasta!
INGREDIENTS :
- 1 medium onion, chopped
- 2 medium eggplants, cut into 1/2 – 3/4 inch cubes
- 1 (25oz) jar pasta sauce (or homemade Marinara Sauce)
- 1 tablespoon extra virgin olive oil or 1/4 cup water for water saute
- 1/2 cup pitted olives (kalamata, green or greek)
- 2 tablespoons capers
- 1 tablespoon red pepper flakes
- 16 oz. pasta of choice
INSTRUCTIONS :
- In large skillet/saute pan heat olive oil over medium heat, saute onion and eggplant until tender, about 8 – 10 min. Add sauce, olives, capers, red pepper flakes, cover reduce heat to low and simmer for 15 – 20 min. Sauce is ready when eggplant is fully tender.
- Cook pasta according to package directions.
- Serve eggplant sauce over pasta with a light dusting of Almond Parmesan over top. Pairs well with a slice of crusty bread.
