Quick Vegan Eggplant and Tomato Pasta
(3)
45 minutes
This quick and easy vegan spaghetti dish has eggplant, onions, tomatoes, garlic, capers and fresh basil.
walburga
1 person made this
Ingredients
Serves: 4
- 500g spaghetti
- 1/4 cup olive oil
- 2 large brown onions, finely chopped
- 2 large eggplants, cubed
- 1 clove garlic, crushed
- 2 (400g) cans whole peeled tomatoes
- 1 tablespoon capers
- coarse salt and ground black pepper to taste
- 1/4 cup chopped fresh basil
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Bring a large pot of lightly salted water to the boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a large non-stick frying pan 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.
Tip:
You can also use fresh tomatoes in this recipe, but they should be blanched and peeled.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (1)
0
Really yummy! I love eggplant in all shapes and this was no exception - 30 May 2018 (Review from Allrecipes USA and Canada)