Pasta with Eggplant, Anchovies, Olives, and Capers

From How to Cook Everything: Simple Recipes for Great Food

Cookbook

Author(s): Mark Bittman, Alan Witschonke

Page 136

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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12 years ago

★ ★ ★ ★ ★ 4/5

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Good stuff. Tasty and easy

Made a half recipe using a 300g eggplant, so a bit long in that department. That was OK; precise amounts are not important.
Think it would be better (i.e. less fat) to broil or grill the eggplant slices, rather than frying.

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