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Spaghetti with Eggplant and Peppers

Impressive as a vegan holiday dinner but easy enough to make any day of the week, this beautiful pasta dish boasts tender, golden eggplant and gorgeous red bell peppers.

Impressive as a vegan holiday dinner but easy enough to make any day of the week, this beautiful pasta dish boasts tender, golden eggplant, vine-ripe tomatoes, and gorgeous red bell pepper.
Impressive as a vegan holiday dinner but easy enough to make any day of the week, this beautiful pasta dish boasts tender, golden eggplant, vine-ripe tomatoes, and gorgeous red bell pepper.

Spaghetti with Eggplant and Peppers

Serves 8

Ingredients:

  • 1 pound spaghetti

  • 5 tablespoons extra-virgin olive oil

  • 1 onion, diced

  • 2 medium eggplants, cut into 1/2-inch cubes

  • 1 red bell pepper, seeded, cut into strips

  • 6 vine-ripened tomatoes, quartered

  • 3 cloves garlic, minced

  • Pinch of red pepper flakes

  • 1 tablespoon minced fresh sage

  • 2 teaspoons minced fresh rosemary

  • 1/2 cup dry red wine

  • Shaved Parmesan, for vegetarians


Directions:

  1. Cook spaghetti in a large pot of salted boiling water according to package directions.

  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, eggplant, and pepper. Generously season with salt and pepper. Cook, stirring occasionally, until eggplant is tender and golden, about 10 minutes.

  3. Add tomatoes, garlic, red pepper flakes, sage, and rosemary. Cook, stirring often, for 1 minute.

  4. Add wine and use a wooden spoon to scrape any browned bits off the bottom of the pan. Simmer for 5 minutes.

  5. Curl spaghetti onto serving plates. Top with eggplant mixture and shaved Parmesan, if using.


More delish vegan dinner recipes!
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