Ingredients
| 2 medium-large eggplants | |
| ½ teaspoon salt | |
| 2 tablespoons olive oil | |
| 1 clove garlic, sliced | |
| 30g anchovy fillets (drained weight) | |
| 1 red chilli, finely chopped or ½ teaspoon chilli flakes | |
| ½ cup pitted olives, roughly chopped | |
| ¼ cup capers | |
| 2 tablespoons lemon juice | |
| ¼ cup finely chopped parsley |
All the puttanesca flavour but, just for a change, without the tomatoes. This combination has many uses; as a side to accompany protein and vegetables; with bread such as bruschetta; or used a pasta sauce.
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Instructions
| 1. | Cut the eggplants into a 1cm dice. |
| 2. | Put into a colander and sprinkle with the salt, mixing around to coat well. Set aside. |
| 3. | Heat the olive oil in a large frying pan along with the garlic and anchovies, crushing them with a wooden spoon. |
| 4. | Then add the chilli, olives and capers and cook for 3 minutes. |
| 5. | Add the eggplant with ¼ cup water and cook for 25 minutes, stirring frequently. |
| 6. | At this point you can stir through the lemon juice and parsley and use this as a topping for breads such as bruschetta or pizza, or as an accompaniment to meats or barbecued or roasted vegetables. |
| 7. | To serve as a pasta sauce, bring a large pot of water to the boil and salt well. |
| 8. | Add 350-400g pasta and cook until al dente. |
| 9. | At the end of cooking, scoop out â…“ cup of the pasta water and stir into the eggplant along with the lemon juice and parsley. |
| 10. | Drain the pasta and mix into the sauce. |
| 11. | Serve with crisply fried capers, breadcrumbs and parmesan. |
Recipes & food styling Fiona Smith Photography Aaron McLean / Styling Fiona Lascelles