Eggplant and pasta puttanesca
with capers, olives and fresh tomatoes.
Eggplant and pasta puttanesca is a perfect blend of the tender eggplant, spicy chilli, olives and salty capers with a slight sweet touch from the sauce.
Nice and quick!
Tri-color spiral pasta
Fried tomato sauce
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Bring water to a boil in a large pot. Add salt to taste.
Wash the vegetables. Peel the garlic and onion, and chop both into small pieces. Cut the eggplant into cubes of 1cm. Finely chop the chilli. Make a cross-cut on the bottom of the tomatoes.
Cook the tomatoes in the boiling water for 1 minute, remove and place them in a bowl with cold water. Remove the skin from the tomatoes and cut them into small cubes. Reuse the boiling water to cook the pasta for 8-10 minutes. Check if they are al dente and drain the water. Drizzle the pasta with some oil, so they don't stick together and set aside.
Heat 1 tablespoon of oil in a pan and sauté the onion and garlic for 3 minutes. Add the eggplant and the chilli. Let it cook for another 3 minutes until golden brown. Add the diced tomato together with the capers, both types of olives, the tomato sauce and 2 tablespoons of hot water. Season to taste. Let it simmer for 8 minutes until the eggplant is soft and the remaining liquid has evaporated.
Once the sauce is ready, add the pasta and mix it all together.