Eggplant Puttanesca
By FH Customer, Mallory H.
This is a super easy weeknight dinner that includes tons our your summertime veggies!
Ingredients
- 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
Overview
Prep Time
10 minutes
Cook Time
25-30 minutes
Serves
4
Instructions
Step 1
Heat a skillet and 1-2 tbsp EVOO over medium heat.
Step 2
Chop the onion, mince the garlic and sauté until transparent and fragrant. Add salt and pepper.
Step 3
Chop the eggplant into 1/2 inch chunks (I quartered the eggplant and chopped from there) and add to the onion mixture.
Step 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.
Step 5
Chop the tomato and add it in, mixing well and cooking for a minute or two until tomato starts to break down.
Step 6
Pour in the can of diced tomatoes and bring to soft boil.
Step 7
Add in halved kalamata olives, capers and red pepper flakes.
Step 8
Simmer for about 15-20 minutes, depending on how thick you want your sauce.
Step 9
While the sauce is simmering, boil your water for your noodles and cook al dente.
Step 10
When the pasta is done, top with sauce and 1 tbsp of pasta water and mix until until combined.
Notes
*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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