Spaghetti With Eggplant Tuna And Capers Recipe

Cooking Directions

• STEP 1.Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
• STEP 2.Heat olive oil in a large skillet over medium heat. Add the eggplant and cook until golden brown and tender.
• STEP 3.Add the garlic, red pepper flakes, and capers to the skillet. Cook for an additional 1-2 minutes until fragrant.
• STEP 4.Add the canned tuna and break it up with a fork. Cook for another 2-3 minutes until heated through.
• STEP 5.Add the cooked spaghetti to the skillet and toss to combine. Cook for an additional 1-2 minutes to allow the flavors to meld.
• STEP 6.Serve the spaghetti with eggplant, tuna, and capers hot or cold, garnished with fresh parsley and grated Parmesan cheese.

Cooking Tips

• Choose a firm and shiny eggplant for the best texture and flavor.
• If you prefer a spicier dish, add more red pepper flakes to taste.
• Leftover spaghetti can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Reheat the spaghetti gently in the microwave or on the stovetop.
• Serve the spaghetti hot or cold, depending on your preference.
• Garnish with fresh parsley and grated Parmesan cheese for added flavor.