Spicy Eggplant Puttanesca Recipe

Name: Spicy Eggplant Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbs. olive oil; 1 medium-sized eggplant, peeled and cut into 1-inch cubes; 1 cup sliced red onion; 1 cup chopped green or red bell pepper; 6 cloves garlic, minced (about 2 Tbs.); 1 cup chopped kalamata olives; 1 28-oz. can diced tomatoes; 4 Tbs. capers, rinsed and drained; 1 Tbs. dried oregano; 2 tsp. dried chili flakes; 1 12-oz. bag frozen cheese tortellini; 1 cup shredded Parmesan cheese, optional; 1 cup chopped fresh Italian parsley

Servings: persons

4 Tbs. olive oil
1 medium-sized eggplant, peeled and cut into 1-inch cubes
1 cup sliced red onion
1 cup chopped green or red bell pepper
6 cloves garlic, minced (about 2 Tbs.)
1 cup chopped kalamata olives
1 28-oz. can diced tomatoes
4 Tbs. capers, rinsed and drained
1 Tbs. dried oregano
2 tsp. dried chili flakes
1 12-oz. bag frozen cheese tortellini
1 cup shredded Parmesan cheese, optional
1 cup chopped fresh Italian parsley

1
Bring large pot of water to a boil.
2
Meanwhile, warm oil over medium heat in large nonstick saucepan.
3
Saute eggplant, onion and bell pepper 5 to 10 minutes, until eggplant is soft but not mushy.
4
Add garlic, and saute 2 minutes more.
5
Add olives, tomatoes and capers, and simmer 5 to 10 minutes.
6
Stir in oregano and chili flakes.
7
Reduce heat to low, and let simmer while pasta cooks.
8
Add tortellini to boiling water, and cook according to package directions, being careful not to overcook.
9
Drain pasta, return to pot, and stir in puttanesca sauce.
10
Top with Parmesan cheese, if desired, and parsley, and serve.

1240

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 Tbs. olive oil, 1 medium-sized eggplant, peeled and cut into 1-inch cubes, 1 cup sliced red onion, 1 cup chopped green or red bell pepper, and more.

Yes, Spicy Eggplant Puttanesca falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Eggplant Puttanesca

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