Eggplant Red Gravy with Anchovies

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.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Per Serving: 296 calories; protein 13.2g; carbohydrates 42.8g; fat 9.3g; cholesterol 11.6mg; sodium 643.1mg.

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Some of less eating process eat salad for evening meal instead of a traditional meat and potatoes healthy . But if you’re not sure , your raw food can make more fat and calories than the food you’re trying to replace . Use this guide to create a dinner salad that keep your diet on track.