Quick Vegan Eggplant and Tomato Pasta

    45 minutes

    This quick and easy vegan spaghetti dish has eggplant, onions, tomatoes, garlic, capers and fresh basil.

    1 person made this

    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

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. Serve eggplant sauce over spaghetti.


    You can also use fresh tomatoes in this recipe, but they should be blanched and peeled.

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    Reviews in English (1)


    Really yummy! I love eggplant in all shapes and this was no exception  -  30 May 2018  (Review from Allrecipes USA and Canada)