EGGPLANT PUTTANESCA

Name: EGGPLANT PUTTANESCA
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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

5.0

(16)

simple-veganista.com

Your recipes

Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 6

Author : Julie | The Simple Veganista

eggplant puttanesca

Ingredients

Remove All · Remove Spices · Remove Staples

1 tablespoon extra virgin olive oil or 1/4 cup water for water saute1 medium onion, chopped2 medium eggplants, cut into 1/2 – 3/4 inch cubes1 (25 ounces) jar pasta sauce (or homemade Marinara Sauce)1/2 cup pitted olives (kalamata, green or greek)2 tablespoons capers1/2 – 1 teaspoon red pepper flakes16 oz. pasta of choice

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 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.

Step 2

Cook pasta according to package directions.

Step 3

Serve eggplant sauce over pasta with a light dusting of Almond Parmesan over top. Pairs well with a slice of crusty bread.

Step 4

Serves 6