Eggplant sauce for pasta, crostini, pizza
⏱️ 5 min🍳 10 min⏱️ PTH min📊 Easy🍽️ 4 servingsVolume 2 · Sunday Sauce
A rustic, chunky eggplant sauce with tomato and basil — rich and satisfying over pasta, on crostini, or folded into pizza.
| Amount | Ingredient |
|---|---|
| Eggplants | |
| Extra virgin olive oil | |
| Capers (salt-packed, rinsed) | |
| Anchovies (salt-packed, rinsed) | |
| White wine | |
| Parsley | |
| Oil for frying (sunflower, corn, or peanut) | |
| Garlic | |
| Gaeta black olives | |
| Basil | |
| Salt | |
| Chili pepper |
Preparation
- Clean the eggplants, wash and cut them into cubes, sprinkle with salt and leave in a colander for half an hour to release excess water.
- Rinse them, pat dry and fry in a shallow pan with oil, then drain.
- Put the extra virgin olive oil and the crushed garlic cloves in a pan and brown gently over low heat. Turn off the heat and let cool slightly.
- To the warm oil add the rinsed capers, pitted olives, some chopped parsley, plenty of chopped basil, the chili and the white wine.
- Return the pan to low heat and after 5 minutes add the eggplants.
- After another 5 minutes add the rinsed anchovies (without bones), turn off the heat immediately and stir so the anchovies melt into the sauce.
- Blend everything and the eggplant cream is ready. If you do not use it immediately, pour into a glass jar and cover with oil, close tightly and refrigerate.
- If you use it to dress pasta, take the required amount, dilute it with half a cup of the pasta cooking water and warm it on the stove for a few minutes.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.