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Eggplant Puttanesca

Eggplant Puttanesca

 It's been years since I've had eggplant, in fact I can't remember the last time I had it. I remembered it not being so good for my taste at the time but I thought I'd give this recipe a try. It was delicious ! A perfect blend of spicy from the pepper flakes and salty from the kalamata olives, with a slight touch of sweetness from my sauce. The eggplant was tender and fit in just right...absolutely a meal to fulfill all your senses and wanting more. This is one warm, hearty and cozy meal. It has that rustic feel that I love. I would have more but one bowl filled me up...I'll have to wait for the leftovers which I think will be even better.

Eggplant Puttanesca

Ingredients

  • 2 medium eggplants, cleaned and cut into 1 inch cubes
  • 1 medium onion, chopped
  • 1 tablespoon extra virgin olive oil
  • 3 cups pasta sauce (I used an organic roasted bell pepper sauce)
  • 1/2 cup olives (kalamata, green or greek)
  • 2 tablespoon capers
  • 1 tablespoon red pepper flakes


In large skillet/saute pan heat olive oil over medium high heat, cook eggplant and onion until tender, about 8- 10 min. Add sauce, olives, capers, red pepper flakes, cover and simmer for 20 min. Serve with a light dusting of Almond Parmesan over pasta of choice (I used whole wheat) or with crusty bread.

Serves four.

Enjoy !