It’s been years since I’ve had eggplant, in fact I can’t remember the last time I had it. I remembered it not being so good for my taste at the time, but I thought I’d give this vegan eggplant puttanesca pasta recipe a try and it was delicious!
A perfect blend of spicy from the pepper flakes and salty from the kalamata olives, with a slight touch of sweetness from my sauce. The eggplant was tender and fit in just right. Absolutely a meal to fulfill all your senses and leave you wanting more.
This is one warm, hearty and cozy pasta meal with a rustic feel that I love. I would have more, but one bowl filled me up. I’ll have to wait for the leftovers which I think will be even better!Print
An easy pasta dish with a flavorful blend of spicy from the pepper flakes, salty from the kalamata olives and slight touch of sweetness from the tomato sauce.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Entree, Pasta
- Cuisine: Vegan
- 2 medium eggplants, cleaned and cut into 1 inch cubes
- 1 medium onion, chopped
- 1 tablespoon extra virgin olive oil
- 3 cups pasta sauce (I used an organic roasted bell pepper sauce)
- 1/2 cup olives (kalamata, green or greek)
- 2 tablespoon capers
- 1 tablespoon red pepper flakes
- 12 oz. pasta of choice
In large skillet/saute pan heat olive oil over medium high heat, cook eggplant and onion until tender, about 8- 10 min. Add sauce, olives, capers, red pepper flakes, cover and simmer for 20 min.
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. Enjoy!