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.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
296 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 bay leaf
salt and ground black pepper to taste
2 cups sliced fresh mushrooms
1 (16 ounce) package angel hair pasta
½ cup grated Parmesan cheese for topping
⅛ teaspoon dried oregano
1 pinch red pepper flakes (Optional)
1 green bell pepper, seeded and cubed
4 cups peeled, cubed eggplant
1 (16 ounce) can crushed Italian tomatoes, with liquid
