Description
Eggplant Puttanesca is a vibrant, vegetarian twist on the classic Italian dish that promises to tantalize your taste buds. With tender eggplant simmered in a rich sauce of tomatoes, olives, and capers, this dish captures the essence of Italy in every bite. Perfect for weeknight dinners or special occasions, Eggplant Puttanesca is not only delicious but also visually stunning, making it an impressive addition to any table.
Ingredients
Scale
- 1 large eggplant (about 1 pound), cubed
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 can (28 oz) whole peeled tomatoes
- 1 cup pitted green olives, halved
- 2 tbsp capers, rinsed
- 1 tsp red pepper flakes (adjust to taste)
- Salt to taste
Instructions
- Prepare the eggplant by salting the cubed pieces and letting them sit for 20 minutes. Rinse and pat dry.
- In a large skillet over medium heat, warm olive oil. Saut? minced garlic until fragrant, about 1 minute.
- Add the salted eggplant cubes and cook until soft and golden brown, about 5-7 minutes.
- Pour in crushed canned tomatoes followed by green olives and capers. Stir in red pepper flakes and simmer for about 10 minutes until thickened.
- Taste and adjust seasoning as desired. Serve drizzled with olive oil and garnished with fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Saut?ing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg