Eggplant Puttanesca (spaghetti) Recipe
sauteed eggplant and portabella mushrooms tossed with capers and black and green olives in a garlic tomato sauce with a touch of crushed red pepper, then sprinkled with parmigiano reggiano...SPICY!
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Eggplant
Cut the eggplant into 1-inch cubes and sprinkle with salt. Let sit for about 15 minutes to draw out moisture. Rinse with cold water and pat dry.
- 2
Slice the Mushrooms
Clean the portabella mushrooms with a damp cloth and slice them into thick pieces.
- 3
Mince the Garlic
Peel and mince the garlic cloves finely.
- 4
Chop Olives
Chop the black and green olives into smaller pieces.
- 5
Prepare Fresh Basil
Wash and chop the fresh basil leaves.
Cooking
- 6
Cook the Spaghetti
In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- 7
Sauté the Eggplant
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant cubes and sauté for about 5-7 minutes until golden brown. Remove from the skillet and set aside.
- 8
- 9
Add Garlic and Tomatoes
Add the minced garlic to the skillet with the mushrooms and sauté for an additional minute. Then, add the canned crushed tomatoes, capers, chopped black and green olives, crushed red pepper flakes, salt, and black pepper. Stir to combine.
- 10
Combine Ingredients
Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally. Add the sautéed eggplant back to the skillet and mix well.
- 11
Toss with Spaghetti
Add the cooked spaghetti to the skillet with the sauce. Toss everything together until the spaghetti is well coated with the sauce.
- 12
Serve
Serve the Eggplant Puttanesca hot, garnished with freshly chopped basil and a generous sprinkle of Parmigiano-Reggiano cheese.
