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Eggplant-Anchovy Marinara


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Member since 2011

Serves 4 | Prep Time 10 minutes | Cook Time 45 minutes

Ingredients

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


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.


Pairs Well With


Notes

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