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vegan italian recipes
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Vegan Puttanesca

Delicious thick Italian "gravy" with a vegan spin
Prep Time10 mins
Cook Time30 mins
Servings: 4 people

Equipment

  • Deep Frying Pan

Ingredients

  • 1 Medium Eggplant peeled and chopped into 1 inch cubes
  • 2 TBSP Olive Oil
  • 1 can Black Olives sliced
  • 1 cup Green Olives sliced
  • 1/4 cup Capers
  • 1 Onion chopped
  • 1 jar Favorite Tomato Sauce - We love Raos (but It is high in fat) - You could also use a can of crushed tomatoes
  • 1 cup Vegetable broth or 1 TBSP Better than Boullion in 1 cup water
  • 1 pound Pasta - we like rigatoni or spaghetti
  • 1 cup Mushrooms - optional roughly chopped

Instructions

  • Saute onion and garlic in olive oil
  • Add eggplant and saute for 5 minutes - add a little of the vegetable broth if it starts sticking
  • Add capers, olives, and tomato sauce
  • Bring to a boil and then lower to a simmer until eggplant is soft
  • Add vegetable broth if the tomato sauce gets too thick
  • Bring salted pasta water to a boil
  • Cook pasta according to package and set aside
  • Spoon sauce on top of pasta and ENJ?OY!!