Eggplant Red Gravy With Anchovies Recipe

Name: Eggplant Red Gravy With Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 1 green bell pepper, seeded and cubed; 3 cloves garlic, minced; 1 pinch red pepper flakes (optional); 1/8 teaspoon dried oregano; 1 bay leaf; 4 cups peeled, cubed eggplant; 1 (16 ounce) can crushed Italian tomatoes, with liquid; 1/4 cup tomato paste (optional); 2 cups sliced fresh mushrooms; 1 1/2 (2 ounce) cans anchovies with capers, mashed; salt and ground black pepper to taste; 1 (16 ounce) package angel hair pasta; 1/2 cup grated Parmesan cheese for topping

Servings: persons

3 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, seeded and cubed
3 cloves garlic, minced
1 pinch red pepper flakes (optional)
1/8 teaspoon dried oregano
1 bay leaf
4 cups peeled, cubed eggplant
1 (16 ounce) can crushed Italian tomatoes, with liquid
1/4 cup tomato paste (optional)
2 cups sliced fresh mushrooms
1 1/2 (2 ounce) cans anchovies with capers, mashed
salt and ground black pepper to taste
1 (16 ounce) package angel hair pasta
1/2 cup grated Parmesan cheese for topping

1
Heat the oil in a heavy saucepan over medium heat. Add the onion, bell pepper, garlic, red pepper flakes, oregano, and bay leaf. Cook and stir until the onion is tender.
2
Stir in the eggplant, tomatoes (with liquid), tomato paste, mushrooms, and anchovies. Cover, and simmer over low heat until eggplant is tender, about 30 minutes. Stir frequently. When the eggplant is tender, remove the lid, and cook until most of the liquid from the tomatoes has boiled off. Season with salt and pepper to taste.
3
While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 4 minutes, or until tender. Drain, and stir in the eggplant gravy. Top with Parmesan cheese, and serve.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large onion, chopped, 1 green bell pepper, seeded and cubed, 3 cloves garlic, minced, and more.

Yes, Eggplant Red Gravy With Anchovies falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Red Gravy With Anchovies

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