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Vegan Pasta Puttanesca with Eggplant

User Rating 4 Star Rating (1 Review)

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Pasta puttanesca is traditionally made with anchovies, but the rest of the ingredients are so flavorful, who needs the anchovies? This vegetarian and vegan pasta puttanesca recipe is made with eggplants, tomatoes, capers and lots of olives. Puttanesca is usually served over spaghetti, but I find it works just as well with just about any kind of pasta.

For a complete meal, add a side green salad and perhaps some toasty garlic bread.

Ingredients:

  • 2 tbsp olive oil
  • 2 eggplants, chopped into pieces
  • 1/2 cup water
  • 4-6 medium tomatoes, diced
  • 1 14 ounce can tomato sauce
  • 3 tbsp capers
  • 1/2 cup olives, sliced
  • 6 cloves garlic, minced
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste
  • pasta

Preparation:

Sautee the eggplant in the 2 tablespoons of oil in a large skillet until lightly fried. Add the water, reduce heat and cover. Allow to simmer for 8 to 10 minutes.

Add the tomatoes and tomato sauce and simmer, covered, for another 8 to 10 minutes.

Add the remaining ingredients and cook, stirring occasionally for 15 to 20 more minutes.

Serve over cooked pasta.

User Reviews

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 4 out of 5
yum!, Guest mandisa

Very tasty, quick to make, and you probably have most of the ingredients in your pantry and fridge already. If not -- it won't cost you much to get everything. I had it over spaghetti. I recommend it!

2 out of 3 people found this helpful.

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