I am not too familiar with eggplant so I thought I would give this a try. I had anchovies to use up so this seemed the thing to do it. It was very nice. Don't know that I would crave it but a nice change. I didn't have capers and I didn't feel like opening a can of tomato paste so I used the sun-dried tomato pesto I had in the fridge. Extra flavor, I figured. I also admit that I had mine warm Thanks for sharing. Made for ZWT4.
Yummy! I was happy that evelyn/athens mentioned you can't taste the anchovies because I probably wouldn't have made this without that comment. And I would have missed out on a great recipe. This is delicious. Made for ZWT4 for the Tastebud Tickling Travellers.
Delicious and so good for you. I made exactly as stated (you can't taste the anchovies, they melt down and add a unique savouriness). I served this after school with pita crisps and we all loved it.
I'm here to tell you that this is one GREAT TASTING DISH! I shredded the carrots & left out the anchovies, which I'm sure is a big no-no for some cooks, but I'm happy to do without those little buggers! I did take the suggestion from the previous reviewer, however, & topped the finished dish off with toasted pine nuts ~ VERY, VERY NICE! [Made & reviewed while in Italy on Zaar's World Tour 4]
This is a delicious summer dish (though delicious any time, if you can find good vegetables), nice either chilled or room temperature. Bell peppers or courgettes can be used as main vegetables as well. My suggestion is to sprinkle over some toasted pine nuts, it gives a nice, flavourful touch.