Name: EGGPLANT PUTTANESCA
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 tablespoon extra virgin olive oil or 1/4 cup water for water saute; 1 medium onion, chopped; 2 medium eggplants, cut into 1/2 – 3/4 inch cubes; 1 (25oz) jar pasta sauce (or homemade Marinara Sauce); 1/2 cup pitted olives (kalamata, green or greek); 2 tablespoons capers; 1/2 – 1 teaspoon red pepper flakes; 16 oz. pasta of choice

EGGPLANT PUTTANESCA

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5 from 23 reviews

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.

Author: Julie | The Simple Veganista
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 minutes
Yield: Serves 6
Category: Entree, Pasta
Method: simmer
Cuisine: Vegan, Italian

Ingredients

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1 tablespoon extra virgin olive oil or 1/4 cup water for water saute
1 medium onion, chopped
2 medium eggplants, cut into 1/2 – 3/4 inch cubes
1 (25oz) jar pasta sauce (or homemade Marinara Sauce)
1/2 cup pitted olives (kalamata, green or greek)
2 tablespoons capers
1/2 – 1 teaspoon red pepper flakes
16 oz. pasta of choice

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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.

Serves 6

Notes

If you like a little garlic, add 2 – 3 cloves, minced, when sauteing the eggplant and onion.

Find it online: https://simple-veganista.com/eggplant-puttanesca-vegan/