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Eggplant puttanesca is a perfect blend of tender eggplant, spicy red pepper flakes, and salty olives and capers, with a slight touch of sweetness from the sauce. It’s absolutely a meal to fulfill all your senses, leaving you wanting more!
![Eggplant Puttanesca - An Easy Eggplant Pasta Recipe (1) Eggplant Puttanesca - An Easy Eggplant Pasta Recipe (1)](https://i0.wp.com/simple-veganista.com/wp-content/uploads/2012/09/eggplant-puttanesca-4.jpg)
It’s been years since I’ve had eggplant, and I’m so glad I gave this Eggplant Puttanesca recipe a try. Both hearty and healthy, this eggplant pasta sauce is absolutely delicious!
This is a warm and cozy eggplant pasta meal with a rustic feel that I love. Ready in 30 minutes with only 8 ingredients, it makes an easy vegan weeknight meal the whole family will love. And the leftovers are even better!
To add a little freshness to your pasta meal, this Vegan Caesar Salad is a perfect starter or side to eggplant puttanesca with pasta!
![Eggplant Puttanesca - An Easy Eggplant Pasta Recipe (2) Eggplant Puttanesca - An Easy Eggplant Pasta Recipe (2)](https://i0.wp.com/simple-veganista.com/wp-content/uploads/2012/09/eggplant-puttenesca-ingredients.jpg)
Table of Contents show
Ingredient Notes
Eggplant is simmered with onion, olives, capers, and tomato sauce, creating a wonderfully flavorful and hearty eggplant pasta sauce that’s perfect with your favorite pasta.
Here is everything you’ll need:
- Olive oil – Use your preferred neutral-tasting oil. For oil-free, use water for water saute option.
- Onion – Use white, yellow, or red.
- Eggplant – Look for the freshest produce.
- Pasta sauce – Use jarred or make this easy marinara sauce.
- Olives – Use kalamata, green, or a medley.
- Capers – These little pickled flower buds, add an extra layer of briny flavor but can be omitted.
- Red pepper flakes – Add just a touch of heat, use more or less to taste.
- Pasta – Use penne, rigatoni, rotini, elbow, etc.
Feel like adding a little garlic, add 2 – 3 minced garlic cloves with the eggplant and onion.
![Eggplant Puttanesca - An Easy Eggplant Pasta Recipe (3) Eggplant Puttanesca - An Easy Eggplant Pasta Recipe (3)](https://i0.wp.com/simple-veganista.com/wp-content/uploads/2012/09/eggplant-puttanesca-2-1.jpg)
How To Make Eggplant Puttanesca
This eggplant puttanesca recipe is so easy to make and will be ready for the table in about 30 minutes!
- Simply saute the onion and eggplant, add the pasta sauce, olives, capers, and red pepper flakes, and simmer for 15 – 20 minutes. The sauce is ready when the eggplant is fully tender.
- While the sauce is simmering, cook the pasta, once done, combine the pasta with the sauce.
- Serve with chopped basil and almond parmesan.
And that’s it, this hearty eggplant puttanesca with pasta is seriously delicious!
![Eggplant Puttanesca - An Easy Eggplant Pasta Recipe (4) Eggplant Puttanesca - An Easy Eggplant Pasta Recipe (4)](https://i0.wp.com/simple-veganista.com/wp-content/uploads/2012/09/eggplant-puttensca.jpg)
Serving Suggestions
This savory eggplant pasta dish is great as is, but can be made even tastier with a little help from any of these suggestions.
- Topping: Top with a light dusting of Almond Parmesan and chopped basil.
- Bread: Pair with fresh homemade Artisan Bread, breadsticks, or soft and chewy Vegan Naan.
- Salad: Serve with a portion of this Vegan Caesar Salad or a simple leafy green salad with .
- Soup: Serve with a side of Vegan Minestrone Soup or Vegetable Quinoa Soup.
How To Store Leftovers
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
- Freezer: This eggplant puttanesca is freezer-friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/4 inch head space for expansion. Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through, add a little sauce or water so it doesn’t stick to the pan. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
![Eggplant Puttanesca - An Easy Eggplant Pasta Recipe (5) Eggplant Puttanesca - An Easy Eggplant Pasta Recipe (5)](https://i0.wp.com/simple-veganista.com/wp-content/uploads/2012/09/best-eggplant-puttanesca.jpg)
More Recipes You’ll Love!
If vegan pasta dishes are your thing, you must try this:
- Spinach and ‘Ricotta’ Vegan Stuffed Shells
- Vegetable Vegan Lasagna
- Or see all vegan Italian recipes on TSV!
If you try this eggplant puttanesca recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
EGGPLANT PUTTANESCA
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 23 reviews
An easy pasta dish with a flavorful blend of spicy from the pepper flakes, salty from the kalamata olives and slight touch of sweetness from the tomato sauce.
- Author: Julie | The Simple Veganista
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Entree, Pasta
- Method: simmer
- Cuisine: Vegan, Italian
Ingredients
Scale
- 1 tablespoon extra virgin olive oil or 1/4 cup water for water saute
- 1 medium onion, chopped
- 2 medium eggplants, cut into 1/2 – 3/4 inch cubes
- 1 (25oz) jar pasta sauce (or homemade Marinara Sauce)
- 1/2 cup pitted olives (kalamata, green or greek)
- 2 tablespoons capers
- 1/2 – 1 teaspoon red pepper flakes
- 16 oz. pasta of choice
Instructions
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
Notes
If you like a little garlic, add 2 – 3 cloves, minced, when sauteing the eggplant and onion.