- 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
- 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.
- 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.
- Serve eggplant sauce over spaghetti.
05/09/2018
recipepes.com
Quick Vegan Eggplant Pasta, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
