QUICK VEGAN EGGPLANT PASTA

Quick Vegan Eggplant Pasta image

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.

Provided by walburga

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 58m

Yield 4

Number Of Ingredients 9

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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

Steps:

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.
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.
Serve eggplant sauce over spaghetti.

Nutrition Facts : Calories 653.3 calories, Carbohydrate 118.6 g, Fat 12.8 g, Fiber 18.5 g, Protein 20.6 g, SaturatedFat 1.9 g, Sodium 409.7 mg, Sugar 19 g