Eggplant Puttanesca - Cuisine Magazine - From New Zealand to the World
Savor the puttanesca flavor without tomatoes in this eggplant-based dish. Perfect for pasta or as a versatile side. Recipes by Fiona Smith.
Ingredients
- 2 medium-large eggplants
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 clove garlic, sliced
- 30g anchovy fillets (drained weight)
- 1 red chilli, finely chopped or ½ teaspoon chilli flakes
- ½ cup pitted olives, roughly chopped
- ¼ cup capers
- 2 tablespoons lemon juice
- ¼ cup finely chopped parsley
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