Eggplant Puttanesca Vegan

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!

Eggplant Puttanesca Vegan
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!

Eggplant Puttanesca Vegan


  • 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


  1. 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.
  2. Cook pasta according to package directions.
  3. Serve eggplant sauce over pasta with a light dusting of Almond Parmesan over top. Pairs well with a slice of crusty bread. 

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