Eggplant and Habanero Puttanesca | Dinner

This salty and spicy puttanesca is a thick sauce traditionally served

over pasta, but try it over a more wholesome grain, such as quinoa or

even brown rice.


3 cloves garlic, minced

1 habanero pepper, chopped

1 eggplant, chopped

2 tablespoons olive oil

2 tablespoons capers, rinsed

3/4 cup sliced kalamata or black olives

1/2teaspoon red pepper flakes

1(14-ounce) can diced tomatoes

1 tablespoon balsamic vinegar

1/2 teaspoon parsley


1. In a large skillet or saucepan, sauté the garlic,

habanero pepper, and eggplant in olive oil for 4–5 minutes until

eggplant is almost soft. Add capers, olives, and red pepper flakes, and

stir to combine.

2. Reduce heat to low and add remaining ingredients. Cover, and allow to

simmer for 10–12 minutes until the juice from tomatoes has reduced.

3. Serve over cooked pasta or rice.

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