Sunday, June 4, 2017

Day 4 Spaghetti with eggplant and anchovies


I wanted to counter the sweetness of the eggplant with the hint of anchovies..


1.     Eggplant – pealed and diced
2.     Olive oil
3.     Shallots
4.     Garlic
5.     Anchovies – 3 finely chopped
6.     Del Monte diced tomatoes with oregano and basil
7.     Fresh Basil and Thyme
8.     Red pepper flakes-optional
9.     Mozzarella cheese diced
10. Spaghetti
11. Parmigiano cheese for grating


Brown the eggplant in skillet with olive oil over medium high heat. Remove and place on a paper towel to drain.  Cook the shallots, garlic, and anchovies in the same skillet (with or without the red pepper flakes) until soft, then add the tomatoes and eggplant.  Simmer over medium heat for about 30 minutes.

In the meanwhile cook the pasta until al dente, drain, and add to the skillet with the sauce.  Mix thoroughly with the sauce and mozzarella.


I thought the dish was a little too sweet because of the Del Monte tomatoes.  Patience disagreed.  The next time I will use either freshly grated Roma tomatoes of canned San Marzano tomatoes.

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