Description
Eggplant Puttanesca is a vibrant and flavorful dish that combines tender eggplant with a rich, aromatic sauce of tomatoes, garlic, olives, and capers. Perfect for weeknight dinners or entertaining guests, this recipe not only impresses with its robust flavors but also brings people together over a shared love of good food. Experience the delightful explosion of tastes in every bite while enjoying its ease of preparation.
Ingredients
Scale
- 2 medium eggplants (about 500g), cubed
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 can (400g) whole San Marzano tomatoes
- 3 tbsp capers, rinsed
- 100g Kalamata olives, pitted and chopped
- 1 tsp red pepper flakes (adjust to taste)
- 1/4 cup fresh basil, chopped
- Salt to taste
Instructions
- Prepare your ingredients by washing and cubing the eggplants. Sprinkle with salt and let sit for 20 minutes to draw out moisture.
- In a large skillet, heat olive oil over medium heat. Add the eggplant cubes and sauté until golden brown and tender, about 10-15 minutes.
- Stir in minced garlic and red pepper flakes; cook until fragrant (about one minute). Pour in the canned tomatoes (breaking them up if whole).
- Add rinsed capers and chopped olives. Simmer gently for 15-20 minutes until flavors meld.
- Just before serving, stir in fresh basil leaves. Adjust seasoning if needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg