Thank you to Nadine Russo for contributing this recipe. My absolute favourite…
1/2 box of Sosoya slices
2 eggplants cubed with the skin on.
1 large onion chopped
2 TBSP garlic finely chopped salt -&- pepper
1/4 cup red wine
1/4 cup capers
1/4 cup green olives filled with pimentoes
1/4 cup black olives ( no pits please) a little handful dried tomatoesolive oil
4 soft fresh tomatoes cubed ( or 1 can tomatoes) In a large pot, add oil, onion and saute till transluscent. Add garlic, Eggplant . Stir eggplant until softened . Add capers , olives , dried tomatoes, cover and simmer for 30 minutes. While simmering, if using fresh tomatoes, you have to get them into a sauce so fry them on a medium flame in a different pan, when they become soft and mushy, throw them into the eggplant mixture. If using a can, just pour the can into the eggplant mixture. Add wine. If after 30 minutes the eggplant mixture is still too thick , add a little bouillon or stock to give it a sauc consistency.Get the pasta ready, I like to use ziti or rigatoni. Pour a little putanesca over the ziti , add a little Pecorino romano ,grated cheese .
You’ll be asked for seconds…
