Eggplant Puttanesca

1 tablespoon extra virgin olive oil or ¼ cup water for water saute

1 medium onion, chopped

2 medium eggplants, cut into ½ – ¾ inch cubes

1 (25oz) jar pasta sauce (or homemade Marinara Sauce)

½ cup pitted olives (kalamata, green or greek)

2 tablespoons capers

½ – 1 teaspoon red pepper flakes

16 oz. pasta of choice

In large skillet/saute pan heat olive oil over medium heat, saute onion and eggplant until tender, about 8 – 10 min. Add sauce, olives, capers, red pepper flakes, cover, reduce heat to low and simmer for 15 – 20 min. Sauce is ready when eggplant is fully tender.
Cook pasta according to package directions.
Serve eggplant sauce over pasta with a light dusting of Almond Parmesan over top. Pairs well with a slice of crusty bread.
Serves 6

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m