Recipe by Cynthia Theard
"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."
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green bell pepper, seeded and cubed
red pepper flakes
peeled, cubed eggplant
1 (16 ounce) can
crushed Italian tomatoes, with liquid
sliced fresh mushrooms
1 1/2 (2 ounce) cans
anchovies with capers, mashed
salt and ground black pepper to taste
1 (16 ounce) package
angel hair pasta
grated Parmesan cheese for topping
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 sugar 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!!!
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 because 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.
It smells just like my grandma's house up in here. I was skeptical about the anchovies cause i know they didn't go into hers, but they do a whole lot for the flavor
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant Red Gravy with Anchovies
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 83
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