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eggplant-caponata-pasta-recipe

Eggplant Caponata Pasta Recipe

A delicious vegan pasta dish featuring eggplant caponata.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 eggplant diced
  • 2 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 cup tomato sauce
  • 2 tablespoon capers drained
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
  • 12 oz pasta your choice

Instructions 

  1. Heat olive oil in a large skillet over medium heat. Add diced eggplant and cook until softened, about 5-7 minutes.
  2. Add chopped onion, minced garlic, and red bell pepper. Cook until vegetables are tender, about 5 minutes.
  3. Stir in tomato sauce, capers, red wine vinegar, and sugar. Simmer for 10-15 minutes, stirring occasionally.
  4. Season with salt and black pepper to taste.
  5. Meanwhile, cook pasta according to package instructions. Drain and set aside.
  6. Toss cooked pasta with the eggplant caponata sauce. Serve warm.

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 600mg | Fiber: 8g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 50mg | Calcium: 80mg | Iron: 3mg

Keywords

Pasta, Vegan
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