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    Roasted Eggplant Puttanesca

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    Pixicook editorial team
    clock-icon35 minutes

    This robust and flavor-packed roasted eggplant puttanesca combines the classic tangy and umami-rich notes of the traditional Italian sauce with hearty eggplant. Perfect as a main course or a side, this dish brings a Mediterranean flair to your dinner table with a few simple steps.

    Easy
    Mediterranean
    Intermediate
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    Ingredients for Roasted Eggplant Puttanesca

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    serves
    2 peoplechevron
    serves
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    Eggplants, cut into 1-inch cubes

    0 oz

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    Anchovy Fillets, minced

    each

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    Calabrian Chili, chopped

    teaspoons

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    Castelvetrano Olives, chopped

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    Capers, rinsed

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    Fresh Oregano Leaves, chopped

    tablespoons

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    Flat Leaf Parsley, roughly chopped

    0 oz

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    Sun-dried Tomatoes, chopped

    tablespoons

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    Olive Oil

    tablespoons

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    Sherry Vinegar

    tablespoons

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    Freshly Ground Black Pepper

    to taste

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