ITALIAN SICILIANA SAUCE

YOU WILL NEED:

• 1 onion

• 1 small eggplant

• 1 small green pepper

• 45g can anchovy fillets milk

• 10 black olives

• 1 tablespoon capers

• ½ cup oil

• 2 cloves garlic

• 2 x 400g cans of whole tomatoes

• ½ teaspoon dried basil ( or

• 1 teaspoon chopped, fresh basil )

• ¼ cup chopped parsley pepper

ITALIAN SICILIANA SAUCE RECIPE:

Peel and grate the onion, peel and finely chop the eggplant, and finely chop the pepper. Drain the anchovies, cover with milk stand for 10 minutes, then drain well ( this removes excessive salty taste ). 

Stone olives; chop anchovies, olives, and capers finely. Heat oil in a pan, add onion, eggplant, and pepper, and cook, stirring, until eggplant is softened, Add crushed garlic, undrained tomatoes, and basil, crush tomatoes well with a fork or potato masher, cover, bring to boil, reduce heat, simmer covered 30 minutes. 

Add anchovies, olives, capers, and parsley, season with pepper, and cook covered for a further 5 minutes.

Serves 4 to 6

Also Read:  ITALIAN SUMMER SAUCE