EGGPLANT PUTTANESCA
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick pasta dish with tender eggplant, briny olives, capers, and red pepper flakes in a tomato sauce. Salty, slightly spicy, and satisfying with a blend of Mediterranean flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon extra virgin olive oil or 1/4 cup water for water saute
- 1 medium onion, chopped
- 2 medium eggplants, cut into 1/2 – 3/4 inch cubes
- 1 (25oz) jar pasta sauce (or homemade Marinara Sauce)
- 1/2 cup pitted olives (kalamata, green or greek)
- 2 tablespoons capers
- 1/2 – 1 teaspoon red pepper flakes
- 16 oz. pasta of choice
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 756mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 955mg
- Calcium
- 73mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 756MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.