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Quick Vegan Eggplant Pasta

Rated as 5 out of 5 Stars

"This is a great quick vegan pasta recipe with eggplant, tomatoes, capers, and fresh basil. It takes a little more than 30 minutes to cook and is a great summer dish."
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58 m servings 653
Original recipe yields 4 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  2. Heat olive oil in a nonstick skillet over medium-low heat and cook onions until soft and translucent, 3 to 5 minutes. Add eggplants and garlic and cook until softened, 3 to 5 minutes. Add tomatoes and capers; cook until eggplant is soft, about 20 minutes. Season with salt and pepper and stir in fresh basil.
  3. Serve eggplant sauce over spaghetti.


  • Cook's Note:
  • You can also use fresh tomatoes in this recipe, but they should be blanched and peeled.

Nutrition Facts

Per Serving: 653 calories; 12.8 118.6 20.6 0 410 Full nutrition

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Really yummy! I love eggplant in all shapes and this was no exception