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.

Step: 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.

Step: 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.

Step: 3

Serve eggplant sauce over spaghetti.

Per Serving: 653 calories; protein 20.6g; carbohydrates 118.6g; fat 12.8g; sodium 409.7mg.

Depriving yourself can lead to overeating , late-night snacking, and mindless eating and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much necessary to include some easy foods (or what one may perceive as off limits ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the junk food and should have just pleased it in the first place."

When it comes to eat on evening , much eat or eating too much of the bad item of food can lead to trouble on sleeping. On the other side, a meal that is not eating to much food than satiating can leave you wanting more and resulting in reaching for an eat bad food late-night side dish even closer to sleep .