Quick Vegan Eggplant Pasta recipe

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Ingredients

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

Nutrition Info

653.3 calories
carbohydrate: 118.6 g
cholesterol: : -
fat: 12.8 g
fiber: 18.5 g
protein: 20.6 g
saturatedFat: 1.9 g
servingSize: -
sodium: 409.7 mg
sugar: 19 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

This is a great quick vegan pasta recipe with eggplant, tomatoes, capers, and fresh basil. It takes a little more than 30 minutes to cook and is a great summer dish.

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