Caponata Spaghetti with Eggplant

delicious vegan pasta dish
Delicious vegan pasta dish
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2 Aubergine eggplants, cut into 1 inch cubes
4 tsp Vegetable oil
½ Red onion sliced
2 sticks Celery sliced
2 cloves Garlic sliced
1 tsp Dried oregano
1 (14 oz) Can chopped tomatoes
small handful Raisins
1 tsp Capers
handful Kalamata olives pitted and chopped
2 tbsp Red wine vinegar use one suitable for vegans
10 oz Whole wheat spaghetti
small bunch Parsley flat-leaf, chopped

Nutritional information


Caponata Spaghetti with Eggplant


In my house, spaghetti is the one universal ingredient that we all love. So this Caponata Spaghetti with Eggplant recipe always goes down a treat when I make it. Caponata is a dish which is originally from Sicily.  Caponata consists of chopped fried eggplant and celery, which is seasoned with sweetened vinegar and capers to give a slightly sweet yet sour sauce.

Start by roasting the aubergine in the oven. As the aubergine roasts, start making the tomato sauce. Start by caramelizing onions and celery. Add garlic and oregano before pouring in the contents of a can of tomatoes and some water. Add the roasted aubergine and cook until it is soft. Add the remaining ingredients and simmer while you cook some spaghetti.

To make Caponata Spaghetti, you will need the following ingredients:

Ingridiens for Caponata Spaghetti with Eggplant

Steps to make Caponata Spaghetti with Eggplant


Preheat the oven


Heat oven to 400 °F.


Roast aubergine


Place the aubergine on a non-stick baking tray. Drizzle with 2 teaspoons of oil and lightly season. Roast in the oven for 20 minutes until soft and slightly charred.


Cook onion and celery


Heat 2 teaspoons of oil in a large pan. Add the red onion and celery and a large pinch of salt. Cook for about 10 minutes or until the celery and onion soften and begin to caramelize.


Add garlic and oregano


Stir in 2 sliced cloves of garlic and a teaspoon of oregano and cook for 1 minute until fragrant.


Add tomatoes and water


Pour in the can of tomatoes and ½ cup of water. Stir well to combine.


Stir in the aubergine


Add the roasted aubergine and mix well. Simmer for 15 minutes until the sauce starts to thicken and the aubergine is very soft.


Add raisins, capers, olives and red wine vinegar


Stir in the raisins, capers, olives and red wine vinegar, and season to taste. Keep the pan on the lowest heat while you cook the pasta.


Cook spaghetti


Cook the spaghetti according to the pack instructions. Drain the pasta well and reserve a mug of the cooking water.


Mix pasta with caponata


Add the pasta to the caponata sauce with the parsley. Add a splash of cooking water to loosen the sauce if necessary. Stir well.



Serve in individual pasta bowls, sprinkled with freshly chopped parsley.

This Caponata Spaghetti with Eggplant is a delicious vegan pasta dish. Healthy, wholesome and filling. If you make his one, please come back to leave a review to let me know what you think.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Recipe Reviews

Average Rating:
Total Reviews: 11
Laniyah Dupras

Me and my husbands favorite, for sure will be making this again most likely next week.

Audra Messier

Ate this cold at work for lunch today and have to say it taste even better the day after cause all the spices soak in.

Delanie Koshy

My kids enjoyed it more than I did, I added a bit of meat though for them because they aren't vegan sadly.

Khadija Paguia

Perfect Italian meal I'd recommend it for sure it's soo tasty and flavorful.

Christiana Beights

It was alright, just didn't like the eggplant much sadly.

Arantza Ammirato

BEST lunch or dinner you can make it takes no time at all basically and taste wonderful!

Anneliese Feigelson

Absolutely delicious loved this spaghetti with eggplant recipe.

Mariella Eckrote

Yummy caponata spaghetti! Couldn't ask for anything more.

Yaretzy Wig

Good recipe made it with some cheesy garlic bread and even had some white wine too :)

Gretchen Takaki

Vegan meals are usually the tastiest thing on Earth! Alway so unique, would recommend this and the vegan banana bread for dessert haha.


I love it! So delicious!

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