35 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.
Eggplants, cut into 1-inch cubes
0 oz
Anchovy Fillets, minced
each
Calabrian Chili, chopped
teaspoons
Castelvetrano Olives, chopped
0 oz
Capers, rinsed
0 oz
Fresh Oregano Leaves, chopped
tablespoons
Flat Leaf Parsley, roughly chopped
0 oz
Sun-dried Tomatoes, chopped
tablespoons
tablespoons
tablespoons
to taste
1. Preheat Oven
Start by preheating your oven to 425°F (220°C).
2. Mix Ingredients
In a large bowl, combine the cubed eggplant, minced anchovies, Calabrian chili, chopped olives, capers, chopped oregano, and sun-dried tomatoes. Drizzle with 2 tablespoons of the olive oil and toss everything to coat evenly. Add a couple of pinches of black pepper to taste. Remember to keep the parsley to the side for now.
3. Roast Eggplant
Spread the eggplant mixture in a single layer on a foil-lined baking sheet. Roast in the preheated oven for 15 minutes, then remove and stir the ingredients to ensure even cooking.
4. Continue Roasting
Place the baking sheet back into the oven for another 5-10 minutes, or until the eggplant is tender and the edges are slightly browned and caramelized.
5. Finish with Freshness
Remove the baking sheet from the oven. Drizzle the remaining 1 tablespoon of olive oil and the sherry vinegar over the eggplant. Add the chopped parsley and gently mix everything on the pan to combine the flavors.
6. Plate and Serve
Transfer the roasted eggplant puttanesca to serving plates. Garnish with additional parsley sprigs and serve immediately.
Start with a base tomato sauce and add olives, capers, anchovies, and red pepper flakes.
Substitute olives with sun-dried tomatoes or roasted red peppers, use different fresh herbs, or add wine to the sauce for flavor depth.
Include guanciale or pancetta, Pecorino Romano cheese, and chili flakes to the base sauce.
Add red pepper flakes to the Core Recipe for a spicy kick, adjusting heat to preference.
Simplify to garlic, tomatoes, and basil for a light sauce that's versatile for many dishes.
Use the best extra-virgin olive oil, high-quality anchovies, capers, olives, and opt for San Marzano or another high-quality brand of canned tomatoes.
Choose eggplants that are firm, heavy for their size, and have smooth, shiny skins. Smaller eggplants tend to have fewer seeds and are less bitter.
Use freshly chopped parsley, red pepper flakes, and lemon zest to add color, heat, and brightness. Freshly grated cheese adds a savory touch, although not traditional.
To achieve a deep, caramelized flavor, roast the eggplant at a high temperature until it is well-browned. Before roasting, toss with a generous amount of olive oil and season well with salt and pepper, and avoid overcrowding the pan.
Cook pasta until just al dente, as it will continue cooking when tossed with the sauce and eggplant.
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