A great New Orleans style gravy. We call tomato sauce Red Gravy in the South. Anchovies add flavor, not salt to this recipe. I know you will thank me after you try this recipe.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a heavy saucepan over medium heat. Add the onion, bell pepper, garlic, red pepper flakes, oregano, and bay leaf. Cook and stir until the onion is tender.

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  • Stir in the eggplant, tomatoes (with liquid), tomato paste, mushrooms, and anchovies. Cover, and simmer over low heat until eggplant is tender, about 30 minutes. Stir frequently. When the eggplant is tender, remove the lid, and cook until most of the liquid from the tomatoes has boiled off. Season with salt and pepper to taste.

  • While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 4 minutes, or until tender. Drain, and stir in the eggplant gravy. Top with Parmesan cheese, and serve.

Nutrition Facts

296 calories; protein 13.2g 27% DV; carbohydrates 42.8g 14% DV; fat 9.3g 14% DV; cholesterol 11.6mg 4% DV; sodium 643.1mg 26% DV. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 4 stars
02/04/2005
This is a good recipie!!! I suggest adding a red pepper as well because its flavour is less stong and balances the green pepper. Also eggplant can be bitter if not "sweated" in advance so a tsp of sugar may be required in the sauce. 1/8th of a tsp of oregano is ridiculous..add more..same with red pepper flakes. This recipie can be varied a lot!!! Read More
(20)
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/04/2005
This is a good recipie!!! I suggest adding a red pepper as well because its flavour is less stong and balances the green pepper. Also eggplant can be bitter if not "sweated" in advance so a tsp of sugar may be required in the sauce. 1/8th of a tsp of oregano is ridiculous..add more..same with red pepper flakes. This recipie can be varied a lot!!! Read More
(20)
Rating: 5 stars
05/27/2011
This was excellent. I left out the green pepper bay leaf and tomato paste which I do not think is necessary because my gravy turned out on the thick side without it. I also left out the mushrooms because I do not like them. I added extra garlic and used 2 cans of anchovies. The whole time this was cooking I thought it smelled familiar IT SMELLED AND TASTED JUST LIKE LIGUINI WITH RED CLAM SAUCE BUT MUCH CHEAPER TO MAKE. Do not be afaid to try this if you like trying different tomato sauces. Read More
(5)
Rating: 5 stars
10/26/2010
It smells just like my grandma's house up in here. I was skeptical about the anchovies cause i know they didn't go into hers but they do a whole lot for the flavor Read More
(3)
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Rating: 5 stars
08/24/2020
This was a pretty good sauce. I did sweat the eggplant first, and used red and yellow peppers because they needed to be used. I also simmered it a bit longer. Like another mentioned, more oregano for sure. Next time I will have to throw in some jalapenos for a little more heat. Read More
Rating: 5 stars
10/04/2015
So many good things to say about this recipe. It is a traditional pasta served in Southern Italy. I sautéed the anchovies in the beginning allowing them to melt into the sauce. I also omitted the mushrooms. The sauce was so good my husband used his bread to clean both his and my plates. This is called "fare la scarpetta"- considered a rude gesture in parts of Italy but my husband didn't care! It was that good. Leftovers are wonderful in risotto or served as a side dish with lots of Italian bread!Don't forget to add some hot peppers! Thank you for sharing your recipe.:-) Read More
Rating: 5 stars
10/04/2018
Very good...I did substitute anchovy paste and capers for the anchovies because it is what I had on hand. This reminded me of home. I will make again. Read More
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Rating: 4 stars
04/03/2020
I added more anchovies because I love anchovies!!! Read More
Rating: 5 stars
07/26/2020
This was really good. Used Japanese style eggplant and didn’t bother peeling them. Added a cup of diced zucchini since I was a bit short on eggplant. Added a tablespoon capers since my anchovies dint come with them. Hubby isn’t an eggplant fan but absolutely loved this. Served over raviolis with a side of meatballs instead of angel hair Read More
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