Tuesday, April 24, 2012

Cooking at Home - Puttanesca napoletana with eggplant


Cooking at Home - Puttanesca napoletana with eggplant

Puttanesca napoletana con melanzane…

Our goal was to make a great tasting sauce that was gluten free, lactose free and vegan. We choose a Neapolitan style puttanesca (no anchovies).


Cooking at Home - Puttanesca napoletana with eggplant - The Ingredients
Ingredients

  • extra-virgin olive oil
  • garlic, chopped
  • red pepper flakes
  • cubed eggplant (Cooks Note: First slice the eggplant and place on a paper towel, lightly salt with sea salt, let sit while chopping the other ingredients, around five minutes. This allows the eggplant to lose moisture and bitterness)
  • kalamata olives, cracked away from pit and chopped
  • capers, drained and rinsed
  • chunky style crushed tomatoes
  • cherry tomatoes
  • grind black pepper and salt
  • flat leaf parsley, chopped

Directions

Heat a large skillet over medium heat and add oil, garlic and crushed pepper. Sauté mixture until garlic is tender, about 3 minutes. Add eggplant, olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Cooking at Home - Puttanesca napoletana with eggplant – Chopped Garlic and  Red Pepper Flakes

Cooking at Home - Puttanesca napoletana with eggplant - Cubed eggplant

Cooking at Home - Puttanesca napoletana with eggplant - Kalamata Olives and Capers

Cooking at Home - Puttanesca napoletana with eggplant – Chopped flat leaf Parsley

Cooking at Home - Puttanesca napoletana with eggplant - Chunky style Crushed Tomatoes

Cooking at Home - Puttanesca napoletana with eggplant - Cherry Tomatoes

Cooking at Home - Puttanesca napoletana with eggplant - Puttanesca napoletana con melanzane
 Enjoy…

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1 comment:

  1. Wow! You two should have your own show on the Cooking Channel. You are so creative - have such great ideas!

    ReplyDelete