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EGGPLANT-ANCHOVY MARINARA
Eggplant-Anchovy Marinara
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INGREDIENTS
- Cooking Time: 45 minutes
- Servings: 4
- Preparation Time: 10 minutes
- 1 chopped onion
- 1 cubed green bell pepper
- 3 minced garlic cloves
- a pinch red pepper flakes
- 1/8 t dried oregano
- 1 bay leaf until soft
- 4 cups cubed eggplant
- 16 oz undrained crushed Italian tomatoes
- 1/4 cup tomato paste
- 2 cups sliced mushrooms
- 2 oz mashed anchovies
- 1 T capers
- salt
- pepper
DIRECTIONS
Saute onion, green bell pepper, garlic, red pepper flakes, oregano and bay leaf until soft; add eggplant, tomatoes, tomato paste, mushrooms, anchovies and capers. Cover; simmer over low heat, stirring frequently, until eggplant is tender, 30 minutes. Uncover; cook until thickened. Season with salt and pepper. Serve over pasta or fried polenta squares.
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