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GF Spaghetti with Tomato and Eggplant


This rustic Sicilian recipe, with very few ingredients is a great dish to add in your repertoire of vegetarian Italian recipes.


  • 500g Nnova Rice Spaghetti
  • 2 medium eggplants, diced
  • 1tsp capers to garnish (Optional)
  • GF flour
  • Olive oil
  • Capers
  • Salt


  • garlic cloves, chopped
  • 1small orange bell pepper, finely chopped (you can use yellow too)
  • 5medium tomatoes blanched and peeled
  • 2 mix dried Italian herbs
  • Salt and freshly ground black pepper
  • Handful fresh basil


Sprinkle the diced eggplant with salt and leave to stand for about 1 hour to draw out excess moisture.

Pat dry, sprinkle with a bit of flour, and fry in plenty of olive oil until golden brown.

Heat the oil over medium-high heat in a large, deep sauté pan. Add the garlic and cook until for few minutes the add the bell pepper and sauté over medium heat for 5 minutes and add the tomatoes, dry Italian herbs, salt, pepper, and simmer for 10 minutes.

Add the golden eggplant cubes to the simmering tomato sauce. Check for salt, season with some ground black pepper and remove into a bowl or add to cooked pasta (pasta cooking instructions)

Cook the spaghetti according to the packet instructions and serve immediately with the tomato sauce and the diced eggplant.

Serve this Italian masterpiece with warm Homemade garlic bread for the perfect weeknight meal. Sprinkle with vegan parmesan and enjoy it!

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