Name: Spaghetti With Tomato and Aubergine (Eggplant) Sauce
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 500 g aubergines; salt, to sprinkle on aubergine; olive oil, for shallow frying; 4 tablespoons extra virgin olive oil; 4 garlic cloves, finely chopped; 2 small dried red chilies, crumbled or 2 teaspoons chili flakes; 1 cup black olives, stoned and chopped; 2 tablespoons capers; 1 kg large frsh tomatoes, skinned and chopped; 2 tablespoons tomato puree; 1 sprig fresh oregano or 2 tablespoons fresh basil leaves; salt & freshly ground black pepper; 500 g spaghetti; fresh basil leaf; grated parmesan cheese

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Recipe by Girl from India

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Spaghetti With Tomato and Aubergine (Eggplant) Sauce created by Enjolinfam

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

Ready In:: 1hr 30mins
Serves:
Units:

Nutrition Information

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ingredients

500 g aubergines
salt, to sprinkle on aubergine
olive oil, for shallow frying
4 tablespoons extra virgin olive oil
4 garlic cloves, finely chopped
2 small dried red chilies, crumbled or 2 teaspoons chili flakes
1 cup black olives, stoned and chopped
2 tablespoons capers
1 kg large frsh tomatoes, skinned and chopped
2 tablespoons tomato puree
2 1 sprig fresh oregano or 2 tablespoons fresh basil leaves
salt & freshly ground black pepper
500 g spaghetti
fresh basil leaf
grated parmesan cheese

directions

Cut aubergine into cubes and sprinkle with salt.
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.
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.
or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove from heat.
Cook spaghetti according to packet instructions.
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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RECIPE MADE WITH LOVE BY

@Girl from India

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@Girl from India

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"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"

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review by Khilon

10/14/2015

Great recipe! I didn't bother weighing up ingredients but used one aubergine for 3 medium tomatoes, 2 cloves of garlic, 1 chilli, 3 heaped tablespoons kalamata olives, 1 tablespoon capers, 2 tablespoons tomato pasatta and it turned out great!
review by Enjolinfam

5/8/2008

I LOVED this! Followed the directions except I didn't have any capers or dried red chili, and I used part of a red bell pepper. Tasted great, and DH says I'm going to make it again. Thanks for this fantastic recipe!
photo by Enjolinfam

5/8/2008
photo by Enjolinfam

5/8/2008
review by JasmineSara

2/10/2008

delicious!! i didnt add the olives (they are not my favorite), and i had no capers. the meal turned out perfectly! i made it for my mama's birthday party tonight, it was a hit!