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.

• Preparation Time: 15 mins
• Cooking Time: 43 mins
• Total Time: 58 mins
• Calories: 653 Calories

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons chopped fresh basil
• 2 large onions, finely chopped
• 1 tablespoon capers
• 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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Serve eggplant sauce over spaghetti.