Eggplant Puttanesca Sauce

Author: Recipes_se
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Sauces
Cuisine Italian
Servings 4 servings
Calories 141 kcal


  • Stove


  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 eggplant chopped
  • 2 tbsp olive oil extra virgin
  • 2 tbsp capers rinsed
  • 1/3 cup Kalamata olives sliced
  • 1/2 tsp red pepper flakes
  • 14 oz can of tomatoes diced
  • 1 tbsp balsamic vinegar
  • 1/2 tsp parsley


  • Saute garlic, bell pepper, and eggplant in the olive oil in a large skillet with a lid for approximately 5 minutes or until eggplant is almost soft.
  • Stir in capers, olives, and red pepper flakes. Combine well.
  • Lower heat and add remaining ingredients and mix well. Cover and cook on simmer for 12 minutes or until juice from the canned tomatoes is mostly cooked off.


This sauce is perfect over cooked rice or pasta!
Puttanesca is simply an Italian sauce made with olives, capers, garlic, peppers, tomatoes, olive oil and parsley.  

My Notes

Nutrition with Essential Amino Acids

Nutrition Facts
Eggplant Puttanesca Sauce
Amount Per Serving
Calories 141 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 378mg16%
Fiber 7g29%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source

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