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–+ servings

Eggplant Puttanesca

A flavorful and hearty Italian dish featuring eggplant in a spicy tomato sauce with olives and capers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 12 ounces spaghetti or any pasta of choice
Sauce
  • 1 medium eggplant diced
  • 3 cloves garlic minced
  • 1 can crushed tomatoes 28 ounces
  • 1/2 cup black olives sliced
  • 2 tablespoons capers drained
  • 1 teaspoon red pepper flakes adjust to taste
  • 2 tablespoons olive oil for cooking
  • 1 teaspoon dried oregano
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1/4 cup fresh parsley chopped, for garnish

Method
 

Prepare the Pasta
  1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Make the Sauce
  1. In a large skillet, heat olive oil over medium heat. Add diced eggplant and sauté until softened, about 5-7 minutes.
  2. Add minced garlic and red pepper flakes, and cook for an additional minute until fragrant.
  3. Stir in crushed tomatoes, olives, capers, oregano, salt, and black pepper. Simmer for about 15 minutes, stirring occasionally.
Combine and Serve
  1. Add the cooked spaghetti to the sauce and toss to combine. Cook for another 2-3 minutes to heat through.
  2. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 9gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For a vegan version, ensure that the pasta used is egg-free.

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