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eggplant puttanesca pasta

Eggplant Puttanesca Pasta

Onion and garlic are sautéed with chunks of eggplant, plum tomatoes, capers and crushed red pepper flakes for a hearty vegetarian eggplant puttanesca sauce.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1/2 sweet onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 eggplant, cubed into 1-inch pieces
  • 1 28 oz. can plum/diced/crushed tomatoes
  • 1 tbsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup capers
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 box pasta of choice

Instructions
 

  • Heat a large dutch oven or pot on the stove on medium heat for a few minutes. Add 1 tbsp avocado or olive oil and continue to heat for another 1 minute.
  • Add onion and garlic, sautéing for 1-2 minutes until aromatic and softened.
  • Add 2 tbsp of tomato paste, stirring to coat the onions and garlic.
  • Add the cubed eggplant, stirring frequently and cooking for 10 minutes, until eggplant is softened.
  • Pour in 1 28 oz. can of crushed, diced or plum tomatoes and refill the can halfway, swishing around to get the remaining tomato. Pour into the pot.
  • Add in the seasonings, stirring to combine. Bring to a low boil, and and simmer for 30 minutes with a lid on. Stir frequently, using the back of a spoon to break up the eggplant and tomato chunks to your desire.
  • Bring a large pot of water to a boil, cook pasta according to instructions.
  • After 30 minutes, stir in the capers and turn heat off. Either serve on top of pasta or add pasta to the sauce.
Keyword eggplant, pasta, puttanesca