Quick Vegan Eggplant Pasta

Quick Vegan Eggplant Pasta
  • 1 (16 ounce) package spaghetti
  • 3 tablespoons olive oil
  • 2 large onions, finely chopped
  • 2 large eggplants, cubed
  • 1 clove garlic, pressed
  • 2 (14.5 ounce) cans whole peeled tomatoes
  • 1 tablespoon capers
  • coarse salt and ground black pepper to taste
  • 3 tablespoons chopped fresh basil


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  2. Heat olive oil in a nonstick skillet over medium-low heat and cook onions until soft and translucent, 3 to 5 minutes. Add eggplants and garlic and cook until softened, 3 to 5 minutes. Add tomatoes and capers; cook until eggplant is soft, about 20 minutes. Season with salt and pepper and stir in fresh basil.
  3. Serve eggplant sauce over spaghetti.

05/09/2018
Quick Vegan Eggplant Pasta, recipe PT15M PT1H 5 455 calories

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