Quick Vegan Eggplant Pasta - cooking recipe

Ingredients

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

Preparation

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.
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.
Serve eggplant sauce over spaghetti.