Savory and Flavorful Eggplant Red Gravy with Anchovies

This recipe combines the earthy flavors of eggplant with the salty umami taste of anchovies in a rich red gravy. It is a comforting and satisfying dish that can be served over pasta or rice for a fulfilling meal.

Ingredients

• 2 large eggplants, sliced into rounds
• 1/4 cup olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 can of crushed tomatoes
• 1/2 cup chicken or vegetable broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar
• 1/4 cup chopped fresh basil
• 1 can of anchovy fillets, drained and chopped
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F. Place the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes until tender.
2. In a large skillet, heat some olive oil over medium heat. Add the diced onion and cook until softened. Add the minced garlic and cook for another minute.
3. Stir in the crushed tomatoes, broth, balsamic vinegar, sugar, and anchovies. Let the sauce simmer for 10-15 minutes until thickened.
4. Add the roasted eggplant slices to the sauce and stir to combine. Cook for another 5 minutes to let the flavors meld together.
5. Season with salt and pepper to taste. Serve the eggplant red gravy over cooked pasta or rice, garnished with fresh basil.
6. Enjoy your flavorful and heartwarming eggplant dish with a twist of anchovy flavor!

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