eggplant puttanesca

Mr. Librarian comes from an Italian family who make and jar their own homemade sauce every year.  No Prego, Ragu or Bertolli can even come close.  To say he is picky about his sauce is an understatement.  So instead of competing, I try to make different sauces for us to enjoy.

Puttanesca sauce traditionally does not have eggplant but I am always looking for new ways to get vegetables in our diet.  We made this together and it turned out great.

Eggplant Puttanesca

Serves 4. Weight Watchers Points+ value= 11

1 medium eggplant, large dice
1 tbsp olive oil
salt & pepper

Preheat oven to 400.  Toss eggplant, olive oil, salt and pepper in a large bowl.  Roast on a sheet pan until lightly browned, about 20 mins.

For the sauce:

1 tbsp olive oil
1/2 t red chili flakes
4 anchovies
2 cloves garlic, minced
1 small onion, diced
1/2 c chopped olives
2 tbsp capers
32 oz can crushed tomatoes

10 oz whole wheat pasta

In a large pot, saute onions, garlic and anchovies over medium heat until cooked, about 5-7 mins.  Add red chili flakes, olives, capers and tomatoes.  Simmer over low heat for about 15 mins.  Stir in eggplant when cooked.  Season with salt and pepper if necessary, but I found the olives and anchovies had plenty.

Add pasta to sauce and toss.  If sauce is too thick, thin with pasta water.


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