Eggplant Red Gravy with Anchovies Popular Recipes

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Eggplant Red Gravy with Anchovies

"A tremendous New Orleans fashion gravy. We name tomato sauce Red Gravy within the South. Anchovies add taste, now not salt to this recipe. I recognize you may thank me when you try this recipe."

Ingredients :

three tablespoons olive oil
1 massive onion, chopped
1 inexperienced bell pepper, seeded and cubed
3 cloves garlic, minced
1 pinch crimson pepper flakes (optional)
1/8 teaspoon dried oregano
1 bay leaf
4 cups peeled, cubed eggplant
1 (sixteen ounce) can crushed Italian tomatoes, with liquid
1/4 cup tomato paste (optional)
2 cups sliced fresh mushrooms
1 1/2 (2 ounce) cans anchovies with capers, mashed
salt and floor black pepper to taste
1 (sixteen ounce) package angel hair pasta
half of cup grated Parmesan cheese for topping

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H15M

Heat the oil in a heavy saucepan over medium heat. Add the onion, bell pepper, garlic, purple pepper flakes, oregano, and bay leaf. Cook and stir till the onion is tender.
Stir within the eggplant, tomatoes (with liquid), tomato paste, mushrooms, and anchovies. Cover, and simmer over low heat until eggplant is tender, about half-hour. Stir regularly. When the eggplant is tender, take away the lid, and cook dinner till most of the liquid from the tomatoes has boiled off. Season with salt and pepper to flavor.
While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for four minutes, or until smooth. Drain, and stir inside the eggplant gravy. Top with Parmesan cheese, and serve.

Notes :

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