Recipe of Vegan Pasta Puttanesca With Eggplant

Vegan Turkish Baked Eggplant

Farro mafaldine with black truffle butter and mushrooms.

Recipe Summary Vegan Turkish Baked Eggplant

This vegan Turkish dish is simple to prepare, but it does take a little time to cook. It is served at room temperature so do allow time for it to cool properly.

Ingredients | Vegan Pasta Puttanesca With Eggplant

2 small eggplants, sliced into 1/4-inch rounds

salt to taste

¼ cup extra-virgin olive oil

1 large onion, chopped

1 red bell pepper, seeded and chopped

1 clove garlic, crushed

2 ounces oil-packed sun-dried tomatoes, drained and chopped

2 tablespoons tomato paste

1 teaspoon red wine vinegar

½ teaspoon white sugar

ground black pepper to taste

2 tablespoons toasted pine nuts, or to taste

2 tablespoons fresh cilantro leaves, or to taste

Directions

Info | Vegan Pasta Puttanesca With Eggplant

prep: 20 mins cook: 40 mins additional: 30 mins total: 1 hr 30 mins Servings: 4 Yield: 4 servings

TAG : Vegan Turkish Baked Eggplant

World Cuisine Recipes, Middle Eastern, Turkish,

Images of Vegan Pasta Puttanesca With Eggplant

Vegan Pasta Puttanesca With Eggplant / This easy vegan pasta alla puttanesca is perfect for busy weeknight dinners!