ANCHOVY ITALIAN COPENATA

Ingredients:

2 pounds fresh eggplant
1 Tablespoon salt
Olive oil
2 cups coarsely chopped celery
1 cup chopped carrot
3/4 cup yellow onion
1/3 cup wine vinegar
4 teaspoons sugar
3 cups canned tomatoes, mashed
2 Tablespoons tomato paste
6 green olives, chopped
2 Tablespoons capers
4 or 5 anchovies in oil
Salt and pepper to taste

 

Method:

Cut eggplant into 1-inch cubes. Dust with 1 tablespoon salt and allow to drain in a colander.

Meanwhile, in a little olive oil, saute celery, carrot, and yellow onion for about 15 minutes. Use a large frying pan for this.

Then saute the drained eggplant for 10 minutes is a little oil.

Place all of these in a heavy 2-quart kettle and add wine vinegar, sugar, canned tomatoes (mashed), tomato paste, green olives, capers, and anchovies, and let all of this simmer for 15-20 minutes. Add salt and pepper.

Chill and serve.

 

 

 

This recipe is from How To Cook Fish - http://www.howtocookfish.info

Privacy Policy  |  Cookie Policy