This is my slight adaptation to The Simple Veganista’s Eggplant Puttanesca sauce. I would love to call it “Slut’s Spaghetti” but Nigella Lawson has dibs on that, in one of her great cookbooks.
The idea is to just use what you have on hand, so this recipe below is a guideline at best. For me, it makes 2 to 3 servings of sauce.
1 tbsp olive oil (not extra virgin)
1 medium eggplant, diced into 1cm cubes
2 shallots, sliced (or a red onion, chopped)
200g button mushrooms, sliced (optional)
1 small clove garlic, minced
1 tsp dried parsley
1/2 tsp dried oregano
a 400g can of chopped tomatoes
40g chopped sun-dried tomatoes (in olive oil)
60g kalamata or green olives, pitted and sliced into halves
1-2 tbsp capers (depending how salty you like it)
How to make it:
Soak the eggplant cubes in water for 10 mins, and then drain and squeeze out the excess water (to remove the bitter juices).
Then sauté them in the olive oil along with the shallots (or onion) and mushrooms (if using), until golden brown and cooked through.
Add the garlic, parsley and oregano and stir through for a minute or so.
Add the remaining ingredients and simmer until warmed through.
2 medium (20cm) zucchinis
1 tbsp nutritional yeast flakes, to garnish
Use a spiralizer (veggie twister) or mandolin to turn the zucchini into spaghetti. Arrange into 2 bowls and share the sauce between the bowls. Sprinkle with nutritional yeast flakes.