This is a super easy weeknight dinner that includes tons our your summertime veggies!

Eggplant Puttanesca

by FH Customer, Mallory H.

Prep Time: 10 minutes  |  Cook Time: 25-30 minutes  |  Serves: 4


  • 1/2 pound Fairy Tale eggplant
  • 1/2 medium Vidalia onion
  • 1 large garlic clove
  • 1/4 pound white button mushrooms
  • 1 large tomato
  • 1 can diced tomatoes in Italian seasoning
  • 3/4 cup kalamata olives
  • 1 tbsp capers
  • 1/2 tsp red pepper flakes
  • 1-2 tbsp extra virgin olive oil
  • Italian seasonings of choice
  • 1 lb pasta of your choice


  1. Heat a skillet and 1-2 tbsp EVOO over medium heat.
  2. Chop the onion, mince the garlic and sauté until transparent and fragrant. Add salt and pepper.
  3. Chop the eggplant into 1/2 inch chunks (I quartered the eggplant and chopped from there) and add to the onion mixture.
  4. Sprinkle with Italian herbs as desired. I used dried thyme, basil, and parsley. Cook for about 5-8 minutes until the eggplant starts to become soft and transparent.
  5. Chop the tomato and add it in, mixing well and cooking for a minute or two until tomato starts to break down.
  6. Pour in the can of diced tomatoes and bring to soft boil.
  7. Add in halved kalamata olives, capers and red pepper flakes.
  8. Simmer for about 15-20 minutes, depending on how thick you want your sauce.
  9. While the sauce is simmering, boil your water for your noodles and cook al dente.
  10. When the pasta is done, top with sauce and 1 tbsp of pasta water and mix until until combined.


*Everything can be adjusted to taste. Feel free to sub fresh diced tomatoes for the canned tomatoes.

Let us know if you make this recipe! Tag your photos with @freshharvest on Instagram

Thanks to FH customer, Mallory H. for this amazing recipe! We love your creativity!

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