Ingredients:
10 anchovies
1 cup black olives, pitted and chopped
1 tablespoon capers
1/3 cup olive oil
2 onions, chopped
1 small eggplants, peeled and chopped
1 red peppers, chopped
5 cloves garlic, chopped
2 cans tomatoes ( with the juice)
2 teaspoons sugar
1/4 cup red wine
1 cup fresh basil, chopped
1 pinch red pepper flakes
1 tablespoon tomato paste
1/4 cup fresh parsley
salt and pepper
Directions:
In a deep pot, heat oil over medium-high heat.
Add onions, eggplant and red pepper.
Cook until eggplant is soft.
Add garlic, tomatoes, sugar, wine and pepper flake.
Crush tomatoes with a fork.
Bring to a boil.
Put heat on low and let simmer for 45 minutes.
Add anchovies, capers, tomato paste, basilic and parsley.
Add salt and pepper, cover and cook 5 minutes more.
Servings: 4
Time preparation: 15 min.
Time total: 65 min.