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Eggplant puttanesca

with pasta, capers, olives and fresh tomatoes.
Eggplant puttanesca is a perfect blend of the tender eggplant, spicy chilli, olives and salty capers with a slight sweet touch from the sauce.
  • Nice and quick!

    Nice and quick!

  • Vegan

    Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, gluten

Utensils:

Ingredients

Tri-color spiral pasta

Eggplant

Plum tomato

Fried tomato sauce

White onion

Manzanilla olives

Black olives

Capers

Dried chilli

Fresh basil

Garlic

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2389
571
12
2
101
18
12
18
0
542

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Bring plenty of water to a boil in a large pot. Add salt to taste. Wash the vegetables. Peel the garlic and onion, and chop both into small pieces. Cut the eggplant into cubes of 1cm. Finely chop the chilli. Make a cross-cut on the bottom of the tomatoes.
2.
Cook the tomatoes in the boiling water for 1 minute. Remove them from the pot and place them in a bowl with cold water. Remove the skin from the tomatoes and cut them into small cubes. Reuse the boiling water to cook the pasta for 8-10 minutes. Check if it's al-dente and drain the water. Drizzle the pasta with some oil, so it doesn't stick together and set aside.
3.
Heat 1 tablespoon of oil in a pan and sauté the onion and garlic for 3 minutes. Add the eggplant and the chilli. Let it cook for another 3 minutes until golden brown. Add the diced tomato together with the capers, both types of olives, the tomato sauce and 2 tablespoons of hot water. Season to taste. Let it simmer for 8 minutes until the eggplant is soft and the remaining liquid has evaporated.
4.
Once the sauce is ready, add the pasta and mix it all together. Place the pasta on a plate and garnish it with a mix of chopped basil and full basil leaves. Serve immediately.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2389
571
12
2
101
18
12
18
0
542
kJ
kcal
g
g
g
g
g
g
mg
mg