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Cooking at Home - Puttanesca
napoletana with eggplant
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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).
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Cooking at Home - Puttanesca
napoletana with eggplant - The Ingredients
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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.
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Cooking at Home - Puttanesca
napoletana with eggplant – Chopped Garlic and Red Pepper Flakes
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Cooking at Home - Puttanesca
napoletana with eggplant - Cubed eggplant
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Cooking at Home - Puttanesca
napoletana with eggplant - Kalamata Olives and Capers
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Cooking at Home - Puttanesca
napoletana with eggplant – Chopped flat leaf Parsley
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Cooking at Home - Puttanesca
napoletana with eggplant - Chunky style Crushed Tomatoes
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Cooking at Home - Puttanesca
napoletana with eggplant - Cherry Tomatoes
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Cooking at Home - Puttanesca
napoletana with eggplant - Puttanesca napoletana con melanzane
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Enjoy…
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Wow! You two should have your own show on the Cooking Channel. You are so creative - have such great ideas!
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