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Not-So-Devilish Eggs
Saved 9/12/12 to Healthy Recipe Group

Eggplant Puttanesca

Eggplant is everywhere right now. I always buy way too much at the farmer's market because all the different varities look so delicious. This tasty pasta sauce has a ton of flavor. It's great on pasta or with some crusy bread. It's a filling vegan dinner that makes delicious leftovers.

Get the full recipe at: Gen Y Foodie


  • 2 medium fresh eggplants, washed and chopped into 1″ chunks
  • 1 medium onion, sliced
  • 1 tbsp extra virgin olive oil
  • 3 cups pasta sauce
  • 1/3 cup pitted olives (kalamata, greek, green)
  • 2 tbsp capers
  • 1 tbsp red pepper flakes