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The key to this Eggplant Puttanesca recipe is in the eggplant preparation.
By letting it simmer covered, the eggplant gets tender. By finishing your
eggplant without the cover, you get that final browning that makes the dish.
Eggplant Puttanesca, as with a lot of pastas, gets even better after the
flavors marry in the refrigerator for a while. You might even want to make
this one the day before and let it sit overnight.
New Italian Recipes Presents:
Eggplant Putanesca
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!
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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