Ingredients1 h 15 m servings 296 cals
- 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.
- 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.
Per Serving: 296 calories; 9.3 g fat; 42.8 g carbohydrates; 13.2 g protein; 12 mg cholesterol; 643 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 ts...
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 mushro...
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