Photo of Tomato-Eggplant Puttanesca by WW

Tomato-Eggplant Puttanesca

0 - 6
PersonalPoints™ per serving
Total Time
2 hr 40 min
10 min
2 hr 30 min
This recipe is a testament to the usefulness of pantry and fridge staples! Capers, olives, canned tomatoes, pasta, and red pepper flakes (plus some eggplant, bell pepper, and parsley) are all you need to cook up an Italian classic.


Canned diced tomatoes

28 oz

Vegetable broth

1 cup(s)


1 small, unpeeled and cut into 1/2-inch dice

Uncooked bell pepper(s)

1 item(s), small, red variety, cut into 1/2-inch dice

Garlic clove(s)

2 clove(s), large, minced


2 tbsp(s), nonpareil (tiny)

Dried oregano

1 tsp(s)

Table salt

½ tsp(s)

Crushed red pepper flakes

½ tsp(s)

Pasta, whole wheat, fettuccine, uncooked

12 oz

Canned drained chickpeas

15½ oz, rinsed and drained

Fresh parsley

cup(s), chopped fresh flat-leaf


1 oz, (1/3 cup), pitted, Kalamata variety, halved


  1. In a 5- or 6-qt slow cooker, combine tomatoes, broth, eggplant, bell pepper, garlic, capers, oregano, salt, and red pepper flakes. Cover and cook until vegetables are softened, 2 1/2 hours on Low, stirring after 1 hour of cooking time.
  2. Meanwhile, cook fettuccine according to package directions. Drain and cover to keep warm.
  3. Stir chickpeas and olives into tomato mixture. Toss together fettuccine and puttanesca sauce. Divide evenly among 6 large shallow bowls. Sprinkle with parsley.
  4. Per serving: about 2 cups