Vegetarian Recipe Spot

Vegan Pasta Puttanesca with Eggplant

Ingredients

• 2 tbsp olive oil + 1/4 cup
• 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
• 8 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.