🫙 From the Spice Rack
Spaghetti w/ Eggplant Sauce
-----LISA CRAWLEY TSPN00B----- 1 sm Eggplant 1/3 cup Olive Oil 2 teaspoon Salt 2 teaspoon Fresh Basil -- chopped OR 28 ounce Italian Plum Tomatoes 3/4 ts dried basil -- crumbled
italianmaineasy
Ingredients8 items
Ingredients
- 1/3cupolive oil
- 2teaspoonsalt
- 2teaspoonfresh basil -- chopped or
- 28ounceitalian plum tomatoes
- 3/4tsp dried basil -- crumbled
- 7italian/greek-style black
- 1/8teaspoonhot red pepper sauce
- 6flat anchovy filets
Directions
- 1
LISA CRAWLEY TSPN00B----- 1 sm Eggplant 1/3 cup Olive Oil 2 teaspoon Salt 2 teaspoon Fresh Basil -- chopped OR 28 ounce Italian Plum Tomatoe
- 2
cut into 3/4" cubes
- 3
Place eggplant cubes in colander
- 4
sprinkle with the salt and toss
- 5
Let stnad and drain in sink or over bowl, tossing occasionally, 1 hr
- 6
Meanwhile, chop undrained tomatoes in cn with scissors or knife
- 7
Pit olives
- 8
Rinse anchovies