Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

A perfect sauce for pasta......a favorite with spaghetti

Ingredients Nutrition

Directions

  1. In a deep pot, heat oil over medium-high heat.
  2. Add onions, eggplant and red pepper.
  3. Cook until eggplant is soft.
  4. Add garlic, tomatoes, sugar, wine and pepper flake.
  5. Crush tomatoes with a fork.
  6. Bring to a boil.
  7. Put heat on low and let simmer for 45 minutes.
  8. Add anchovies, capers, tomato paste, basilic and parsley.
  9. Add salt and pepper, cover and cook 5 minutes more.
Most Helpful

5 5

This makes very good sauce! I only made 1/2 batch, because of the number of diners. I also used 3 small Japanese eggplants, without peeling. I followed the recipe's ingredients and proportions other than that. I do think that the sauce I made could have been more strongly flavored. This may be because of the amount of eggplant. Also, my anchovies seemed very small. Next time I will use more anchovies and red pepper flakes to make a more strongly flavored sauce. However, the sauce I did make disappeared very quickly, and was a lovely dinner. Thank you very much for sharing this delicious recipe with us.