International•comfort

Pasta with Eggplant Sauce

This Pasta with Eggplant sauce gets an extra savory boost from a secret ingredient - anchovies!

Ingredients

Quantities are shown as originally provided.

2 Tbsp olive oil ($0.32)
2 cloves garlic ($0.16)
1 yellow onion ($0.52)
1 tsp anchovy paste (or 3 anchovy filets, $0.17)
1 eggplant ((about 1 lb.), $1.23)
2 15oz. cans diced tomatoes (or crushed, $1.18)
2 Tbsp tomato paste ($0.11)
1 tsp dried basil ($0.10)
1 tsp sugar ($0.02)
1 pinch red pepper flakes (crushed (optional), $0.03)
black pepper (freshly cracked (10-15 cranks of a mill), $0.05)
1/2 tsp salt ( or to taste, $0.02)
12 oz. pasta ($1.49)
1 handful fresh parsley (chopped (optional), $0.25)
6 Tbsp grated Parmesan ($0.62)

1
Dice the onion and mince the garlic. Sauté the onion, garlic, and anchovy paste with olive oil in a large skillet or pot over medium heat until the onion is soft and transparent (about 5 minutes).
2
Meanwhile, cut the eggplant into small, 1/2 inch cubes. Once the onions have softened, add the eggplant and continue to sauté until the eggplant is dark and soft (about 10 minutes).
3
Once the eggplant is soft, add the diced tomatoes, tomato paste, basil, sugar, crushed red pepper, and freshly cracked pepper. Stir well to combine, place a lid on top, and allow the skillet to come up to simmer. Once it reaches a simmer, turn the heat down to low and allow it to simmer for 20 minutes.
4
While the skillet is simmering, cook the pasta according to the package directions (boil 7-10 minutes, or until al dente).
5
After the skillet has simmered for at least 20 minutes (it can simmer longer if needed), add salt to taste. Begin with 1/4 tsp and add more until it reaches the desired level of saltiness. I used 1/2 tsp total.
6
Drain the pasta, then return it to the pot with the heat turned off. Add the eggplant sauce and toss to coat. Top each serving with about 1 Tbsp of grated Parmesan and a sprinkle of fresh parsley.