New Italian Recipes Presents:
Eggplant Puttanesca

Ingredients:
3 + 2 T olive oil
1 medium to large eggplant, peeled and chopped into 1” squares
1 medium onion, minced
3-4 garlic cloves, finely sliced
1 28 oz can of diced tomatoes
3 T capers
4 anchovy fillets, minced
½ cup Kalmata olives, sliced
¾ lb. ground beef
1 T raw sugar or Splenda (a really good sugar substitute)
2 T balsamic vinegar
¼ cup red or rose wine
1 lb round pasta (spiral, shell, penne, etc.), cooked according to package instructions
¼ cup Italian Parsley, minced
¼ cup Parmigiano-Reggiano

Preparation:
1. Add 3 T of olive oil to skillet with lid over medium heat. Add eggplant and toss to coat. Reduce to low and cover. Let simmer about 10-12 minutes.

2. Meanwhile, in another skillet, brown ground beef and reserve to add later.

3. Add 2 more T of olive oil to eggplant, then add the onions and garlic. Toss to coat. Recover and cook for about 4-5 minutes.

4. Increase heat to medium and add tomatoes. Cook 2 minutes. Add balsamic vinegar and sugar. Stir these in and add the beef, anchovies and wine. Cook for 2-3 more minutes.

5. Add the capers and olives, continue to cook for another couple of minutes, then add the pasta and stir it in well to warm.

Add the Italian parsley and the Parmigiano-Reggiano before serving.

Remember, your Eggplant Puttanesca gets better with age.

Serve with a nice, well-rounded red like Chianti or Sangiovese. You’ll find a lot of good wines at The American Cellars Wine Club. Try it!.

Is this Sardinian pasta gnocchetti enough for you? It’s not simple in taste!