EGGPLANT RED GRAVY WITH ANCHOVIES
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 296.4 calories, Carbohydrate 42.8 g, Cholesterol 11.6 mg, Fat 9.3 g, Fiber 5.7 g, Protein 13.2 g, SaturatedFat 1.8 g, Sodium 643.1 mg, Sugar 4.9 g
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Nixon Vaughan
[email protected]I've never been a big fan of eggplant, but this dish has changed my mind. The eggplant is cooked perfectly, and the red gravy is amazing.
Bashir Sale ahmad
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The eggplant is so tender and flavorful, and the red gravy is simply delicious.
Katai Jackson
[email protected]I'm not sure I would have thought to put anchovies in an eggplant dish, but I'm so glad I tried this recipe. The anchovies add a really nice depth of flavor.
STORMRYDER-69
[email protected]This dish is a great way to use up leftover red gravy. Just add some eggplant and anchovies, and you've got a delicious new meal.
Mb Aktar Hossen
[email protected]I love the way the anchovies add a salty, briny flavor to the dish. It's a great contrast to the sweetness of the eggplant.
Saraswati Shrestha
[email protected]This dish is a great way to get your kids to eat their vegetables. The eggplant is disguised in the red gravy, so they'll never know they're eating it.
Elizabeth May Osuolale
[email protected]I'm always looking for new ways to cook eggplant, and this recipe definitely fits the bill. It's a great way to use up leftover eggplant.
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[email protected]I've made this dish several times, and it's always a hit. My friends and family love the unique flavor of the anchovies.
Rizwan Jani
[email protected]This is one of those dishes that I always crave when the weather starts to get cold. It's so comforting and delicious.
Winston Brown
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The red gravy is so flavorful that it really elevates the eggplant.
Siltanu Yirga (yonas)
[email protected]I love that this dish is so versatile. I can serve it with pasta, rice, or even just a piece of bread.
Diz wavoko_tz
[email protected]This is a great recipe for a quick and easy weeknight meal. The eggplant cooks quickly, and the red gravy is simple to make.
Thamodi Vidarshani
[email protected]I've been making this dish for years, and it's always a crowd-pleaser. Everyone loves the rich, flavorful gravy.
Afroza Tumpa
[email protected]I made this dish last night, and it was a huge success! My husband and kids loved it.
Raymundo Miranda
[email protected]I wasn't sure how I would like the anchovies in this dish, but I was pleasantly surprised. They really add a unique flavor that I love.
Lee Ewe
[email protected]This dish is so easy to make, and it's always a hit with my family and friends.
Body Emad
[email protected]I love the combination of eggplant and anchovies in this dish. The eggplant is soft and tender, and the anchovies add a salty, savory flavor.
John C
[email protected]This is one of my favorite ways to cook eggplant! The anchovies add a lovely depth of flavor, and the red gravy is so delicious.