A Puttanesca-Inspired "The Sauce"

11 ingredients
4 steps

Ingredients

  • 1 medium eggplant, large dice
  • 3 garlic cloves, smashed and peeled
  • 1 28-ounce can whole peeled tomatoes, squished with your hands, with their juices
  • 8 tablespoons unsalted butter (or one stick)
  • 1 medium onion, peeled and cut in half
  • 3 teaspoons capers
  • 1/2 cup Castelvetrano olives, rough chop
  • 5 anchovy filets
  • 1 tablespoon fresh oregano (plus more for serving)
  • salt to taste
  • crushed red pepper to taste (optional)

Directions

  1. 1
    Melt the butter in a large saucepan, and add the eggplant. Cook on medium low for 12 minutes, until soft and starting to fall apart. Add garlic and red pepper (if you want), and cook for another 3 minutes.
  2. 2
    Add the canned tomatoes to saucepan (quickly squishing the tomatoes with your fingers before they get too warm). Then, add the onion and anchovies and cook uncovered at a very low simmer for 20 minutes, stirring periodically.
  3. 3
    Add capers, olives, and oregano, and cook for another 25 minutes, continuing to stir periodically.
  4. 4
    Taste and add salt as needed. Remove onion. Chop half and add to the sauce. Serve with extra oregano and freshly grated parmigiano-reggiano cheese (if desired).

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