How to Make Quick Vegan Eggplant Pasta - A Step-by-Step Guide

When it comes to quick and satisfying weeknight meals, it's hard to beat a hearty pasta dish. And if you're looking to incorporate more plant-based meals into your diet, then this Quick Vegan Eggplant Pasta recipe is a must-try. This flavorful and filling dish is packed with nutritious ingredients and comes together in no time, making it an ideal option for busy evenings.

Eggplant, also known as aubergine, is a versatile and meaty vegetable that adds a wonderful texture and depth of f...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 43 mins
  • Total Time: 58 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    653 cal.

    • Total Fat: 13g
    • Saturated Fat: 2g
    • Sodium: 410mg
    • Total Carbohydrate: 119g
    • Dietary Fiber: 19g
    • Total Sugars: 19g
    • Protein: 21g
    • Vitamin C: 33mg
    • Calcium: 140mg
    • Iron: 7mg
    • Potassium: 1534mg