QUICK VEGAN EGGPLANT PASTA
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
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
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Natnael Admasu
[email protected]This dish is a bit too spicy for my taste, but I still enjoyed it.
Emma Otto
[email protected]I've made this recipe several times and it's always delicious. It's a great way to use up leftover eggplant.
Shaakya Ruwanpura
[email protected]This recipe is a great starting point, but I like to add my own personal touches. I usually add some chopped spinach and mushrooms.
Joshua Eno
[email protected]I'm not sure what went wrong, but my dish turned out way too salty.
Lillian Blankenship
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Alakishi Iladarimus
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved it!
Great Collins
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Mujeeb Rathore
[email protected]I love the combination of flavors in this dish. The eggplant, sun-dried tomatoes, and artichoke hearts all work so well together.
Staci Frederick
[email protected]This dish was a bit too oily for my taste.
Qadeer khan king
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover eggplant.
arun lama
[email protected]This is my new favorite pasta recipe. It's so flavorful and easy to make.
Mth Tamim Hasan Tanvir
[email protected]I'm not a vegan but I really enjoyed this dish. It was flavorful and satisfying.
Muh Saleem
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about it.
Chris Boyd
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making it again.
Maya Jirel
[email protected]I followed the recipe exactly and it turned out perfectly. My family loved it!
William Holtzclaw
[email protected]This dish was a bit bland for my taste. I think it needed more seasoning.
mohammed younus
[email protected]I love this recipe because it's so versatile. I've used different types of pasta, vegetables, and even different sauces, and it's always turned out great.
Christabel Martins
[email protected]I've made this recipe twice now and it's become a favorite. It's so easy to make and it's always delicious.
Lee Mclain
[email protected]This pasta dish was a hit! The eggplant was perfectly cooked and the sauce was flavorful and creamy. I loved the addition of the sun-dried tomatoes and artichoke hearts.