Quick Vegan Eggplant Pasta walburga reviews online

Quick Vegan Eggplant Pasta


walburga

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.

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Edition Details

Author

walburga

Cooking method

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.

Number of persons

4

Full cooking time

15 m

Cooking time

43 m

Time for preparing

58 m

Calories

653

Fats

12.8 g

Carbohydrate

118.6g

Protein

20.6 g

Cholesterol

0 mg

Sodium

410 mg

Ingredients Quick Vegan Eggplant Pasta

3 tablespoons olive oil
3 tablespoons chopped fresh basil
1 tablespoon capers
2 large onions, finely chopped
1 (16 ounce) package spaghetti
1 clove garlic, pressed
2 (14.5 ounce) cans whole peeled tomatoes
coarse salt and ground black pepper to taste
2 large eggplants, cubed

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