Spaghetti With Tomato and Aubergine (Eggplant) Sauce

READY IN: 1hr 30mins
Recipe by Girl from India

I had made this for a party at mt best friend's home (who is a vegetarian) from the cookbook Catwalk Cuisine. It was a hit! Called Pasta Puttanesca by the author

Top Review by evelynathens

Wonderful! You can't ask for more flavour than this sauce provides. I've been making a similar one for years but this one is just perfect in its ingredients and proportions with lots of bold accents. One change I made was to add a hefty splash of a good red wine I have on hand - makes all the difference in the world for a flavourful red sauce. I have to say that I didn't use the Parmesan either. I crumbled some feta and sprinkled that over top and it was just unbelievable. This one is a keeper and I recommend that everyone try it!

Ingredients Nutrition

Directions

  1. Cut aubergine into cubes and sprinkle with salt.
  2. Drain and pat dry after 15-20 mins Heat oil for frying aubergine in a frying pan and shallow fry till golden brown Drain and set aside Heat virgin olive oil in a pan, add garlic, chilli flakes or chillies and cook for a minute or till garlic just begins to turn colour.
  3. Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and pepper to taste Cover pan and cook sauce on low heat for 30-35 minutes.
  4. or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove from heat.
  5. Cook spaghetti according to packet instructions.
  6. Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve immediately with grated Parmesan on the side.

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