My garden is overflowing with eggplant! So much yumminess and I am having a blast coming up with new ideas to enjoy it. Puttanesca sauce is one of my all time favorite things. I discovered it when I was too young to be told what the name means and have loved it ever since. Basic puttanesca sauce is incredibly easy to make, you just take some tasty homemade pasta sauce and add different types of olives and capers. Some like to add anchovies, but I didn’t have any on hand.
Anyway, eggplant was the perfect addition to a puttanesca sauce. It’s thick, chunky texture is perfect with this rustic sauce and it adds a lot of rich flavor. Like most pasta sauce, this tastes better the next day. Serve this with some pasta or crusty bread and sprinkle generously with parmesan for a tasty and filling meal.
- 2 medium fresh eggplants, washed and chopped into 1″ chunks
- 1 medium onion, sliced
- 1 tbsp extra virgin olive oil
- 3 cups pasta sauce
- ⅓ cup pitted olives (kalamata, greek, green)
- 2 tbsp capers
- 1 tbsp red pepper flakes
- In a large saucepan, saute eggplant and onion in olive oil on medium heat until soft, 8-10 minutes
- Add pasta sauce, olive, capers and red pepper
- Cover and simmer on low heat for 15-20 minutes
- Serve over pasta or with crusty bread