“A great New Orleans style gravy. We call tomato sauce Red Gravy in the South. Anchovies add flavor, not salt to this recipe. I know you will thank me after you try this recipe.” - by Cynthia Theard
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat the oil in a heavy saucepan over medium heat. Add the onion, bell pepper, garlic, red pepper flakes, oregano, and bay leaf. Cook and stir until the onion is tender.
- Stir in the eggplant, tomatoes (with liquid), tomato paste, mushrooms, and anchovies. Cover, and simmer over low heat until eggplant is tender, about 30 minutes. Stir frequently. When the eggplant is tender, remove the lid, and cook until most of the liquid from the tomatoes has boiled off. Season with salt and pepper to taste.
- While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 4 minutes, or until tender. Drain, and stir in the eggplant gravy. Top with Parmesan cheese, and serve.
Nutrition
Amount Per Serving (8 total)
- Calories
- 296 cal
- 15%
- Fat
- 9.3 g
- 14%
- Carbs
- 42.8 g
- 14%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"This is a good recipie!!! I suggest adding a red pepper as well because its flavour is less stong and balances the green pepper. Also, eggplant can be bitter if not "sweated" in advance, so a tsp of s..." See moreugar may be required in the sauce. 1/8th of a tsp of oregano is ridiculous..add more..same with red pepper flakes. This recipie can be varied a lot!!!"
KellyGreenEyes
"This was excellent. I left out the green pepper, bay leaf and tomato paste which I do not think is necessary because my gravy turned out on the thick side without it. I also left out the mushrooms be..." See morecause I do not like them. I added extra garlic and used 2 cans of anchovies. The whole time this was cooking I thought it smelled familiar, IT SMELLED AND TASTED JUST LIKE LIGUINI WITH RED CLAM SAUCE BUT MUCH CHEAPER TO MAKE. Do not be afaid to try this if you like trying different tomato sauces."
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