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Vega Pasta Puttanesca w/ Eggplant
Summary
| Yield | |
|---|---|
| Source | Jolinda Hackett, About.com:Vegetarian Cuisine |
| Prep time | 2 hours |
| Cooking time | |
| Total time | 2 hours |
Description
Pasta sauce that even my "Just the plain noodles, please" daughter liked
Ingredients
2 T
olive oil + 1/4 c. 2 lb
eggplant, chopped, salted and drained, and rinsed 1⁄2 c
water 1 cn
diced tomatoes, 15 oz, drained 1 cn
tomato sauce, 14 oz. 3 T
capers 1 cn
sliced black olives, drained 8 clv
garlic, minced 1 T
chopped fresh parsleyInstructions
Saute the eggplant in 2 T olive oil in a large skillet until lightly fried. Add the water, reduce heat and cover. Allow to simmer for 8 to 10 minutes.
Add the tomatoes and tomato sauce and simmer, covvered for another 8 to 10 minutes.
Add the remaining ingredients and cook, stirring occasionally, for 15 to 20 minutes.
Serve over cooked pasta
Notes
The prep time includes the time it took to prep the eggplant. If you don't salt and drain the eggplant, then prep time is 45 minutes.
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