This is a super easy weeknight dinner that includes tons our your summertime veggies!
![](https://freshharvest.com/blog/wp-content/uploads/2019/08/eggplant-puttanesca-uai-258x209.jpg)
Eggplant Puttanesca
by FH Customer, Mallory H.
Prep Time: 10 minutes | Cook Time: 25-30 minutes | Serves: 4
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
Preparation
- Heat a skillet and 1-2 tbsp EVOO over medium heat.
- Chop the onion, mince the garlic and sauté until transparent and fragrant. Add salt and pepper.
- Chop the eggplant into 1/2 inch chunks (I quartered the eggplant and chopped from there) and add to the onion mixture.
- 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.
- Chop the tomato and add it in, mixing well and cooking for a minute or two until tomato starts to break down.
- Pour in the can of diced tomatoes and bring to soft boil.
- Add in halved kalamata olives, capers and red pepper flakes.
- Simmer for about 15-20 minutes, depending on how thick you want your sauce.
- While the sauce is simmering, boil your water for your noodles and cook al dente.
- 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!
![](https://freshharvest.com/blog/wp-content/uploads/2017/03/FH_2-stacked-uai-258x192.png)
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