Quick Vegan Eggplant Pasta


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.

Prep Time:
15 mins
Cook Time:
43 mins
Total Time:
58 mins
4 servings


  • 1 (16 ounce) package spaghetti

  • 3 tablespoons olive oil

  • 2 large onions, finely chopped

  • 2 large eggplants, cubed

  • 1 clove garlic, pressed

  • 2 (14.5 ounce) cans whole peeled tomatoes

  • 1 tablespoon capers

  • coarse salt and ground black pepper to taste

  • 3 tablespoons chopped fresh basil


  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
13g Fat
119g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 653
% Daily Value *
Total Fat 13g 16%
Saturated Fat 2g 10%
Sodium 410mg 18%
Total Carbohydrate 119g 43%
Dietary Fiber 19g 66%
Total Sugars 19g
Protein 21g
Vitamin C 33mg 163%
Calcium 140mg 11%
Iron 7mg 38%
Potassium 1534mg 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.