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Eggplant Spaghetti Sauce
Ingredients
  • 1 eggplant (See Prep Step 1)
  • ¼ cup oil (vegetable oil)
  • 2 to 3 cloves garlic, crushed
  • 1 red bell pepper (cut in 2-in strips)
  • 1 can (45 grams) anchovy (1 ½ oz)
  • 1 can (470 grams) whole tomatoes (peeled, 15 oz)
  • ½ cup water
  • 2 tablespoons tomato paste
  • ½ teaspoon dry basil
  • Salt & pepper to taste
  • 60 grams black olives (halved, 2 oz)
  • ½ tablespoon capers, chopped
  • 2 tablespoons parsley, chopped
  • Grated Parmesan cheese
Steps
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