Eggplant-Anchovy Marinara
CATEGORIES
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
  1. 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.