Eggplant Pasta Sauce with Anchovies

    1 hour 15 minutes

    This is an amazing eggplant pasta sauce with anchovies for flavour (not salt). Use whatever pasta you prefer and top with Parmesan cheese.

    5 people made this

    Serves: 8 

    • 3 tablespoons olive oil
    • 1 large onion, chopped
    • 1 green capsicum, seeded and cubed
    • 3 cloves garlic, minced
    • 1 pinch chilli flakes
    • 1/8 teaspoon dried oregano
    • 1 bay leaf
    • 4 cups peeled, cubed eggplant
    • 1 (400g) tin crushed tomatoes, with liquid
    • 1/4 cup tomato paste
    • 2 cups sliced fresh mushrooms
    • 2 (46g) tins anchovies with capers, mashed
    • salt and ground black pepper to taste
    • 500g angel hair pasta

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Heat the oil in a heavy saucepan over medium heat. Add the onion, capsicum, garlic, chilli flakes, oregano and bay leaf. Cook and stir until the onion is tender.
    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.
    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.

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    Reviews in English (6)


    This is a good recipie!!! I suggest adding a red pepper as well because its flavour is less stong and balances the green pepper. Also, eggplant can be bitter if not "sweated" in advance, so a tsp of sugar may be required in the sauce. 1/8th of a tsp of oregano is ridiculous..add more..same with red pepper flakes. This recipie can be varied a lot!!!  -  04 Feb 2005  (Review from Allrecipes USA and Canada)


    This was excellent. I left out the green pepper, bay leaf and tomato paste which I do not think is necessary because my gravy turned out on the thick side without it. I also left out the mushrooms because I do not like them. I added extra garlic and used 2 cans of anchovies. The whole time this was cooking I thought it smelled familiar, IT SMELLED AND TASTED JUST LIKE LIGUINI WITH RED CLAM SAUCE BUT MUCH CHEAPER TO MAKE. Do not be afaid to try this if you like trying different tomato sauces.  -  27 May 2011  (Review from Allrecipes USA and Canada)


    It smells just like my grandma's house up in here. I was skeptical about the anchovies cause i know they didn't go into hers, but they do a whole lot for the flavor  -  20 Oct 2010  (Review from Allrecipes USA and Canada)