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Dave's Garden Cookbook: SAUCES FOR PASTA : Siciliana


By cristina

Category: Pasta


1 onion
1 small eggplant
1 small green pepper
45 gr. can anchovy fillets
10 black olives
1Tbsp. capers
1/3 cup oil
2 cloves garlic
2x400 can tomatoes
1/2 tsp dry basil or 1 tsp chopped fresh basil
1/4 cup chopped parsley



Peel and grate onion, peeled and finely chop eggplant, finely chop pepper.Drain anchovies, cover with milk, stand 10 minutes, then drain well ( this remove excessive salty taste). Stone olives; chop anchovies, olives and capers finely. Heat oil in pan, add onion, eggplant and pepper, cook, stirring until eggplant is softened, add crushed garlic, undraine tomatoes and basil, crush tomatoes well with fork or potatomasher, cover bring to boil, reduce heat, simmer covered for 30 minutes. Add anchovies, olives, capers and parsley, season with pepper, cook covered for a further 5 minutes.

Extra Notes:

.- Spoon the sauce over any favourite pasta , cook al dente .......The name of the dish will be as per: the name of the pasta and the sauce use .
Serves 4 - 6.

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