Eggplant-Anchovy Marinara
Why I Love This Recipe
Ingredients You'll Need
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.
