Today’s recipe is a side dish: Eggplants Puttanesca Style, light, tasty, and colorful. Economical and flavorful, pleasing everyone.

Here are the colors of summer, a lively side dish made with fresh vegetables, ready in no time. I must say, I love eggplants in every way, but I adore these.

Practical, quick, and easy to prepare as a side dish. It’s also a great base for pasta, hot or cold, or rice salads.

A truly excellent, colorful, and fragrant dish suitable also for accompanying meat and fish main courses.

But they can also be enjoyed to fill a delicious rustic bread bruschetta or can become the ideal complement for friselle.

A drizzle of raw oil and some torn fresh basil leaves will complete the dish.

There are several versions, with tomato, olives, and capers, and they are also great to enjoy warm.

In my opinion, this recipe is also perfect for occasions where you want to prepare eggplants as a side dish for a buffet.

For the preparation, you can use the type of eggplants you prefer: round, elongated, white, or striped, each type brings a unique touch to the final result.

The secret to a perfect result is in the cut of the eggplants: small chunks more or less all the same size. This will ensure even and golden frying.

Eggplants Puttanesca Style are a very flavorful side dish, but you can also use them to dress pasta with provolone and cheese, or to top pizzas and focaccias.

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

147.07 Kcal

calories per serving

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Energy 147.07 (Kcal)
Carbohydrates 16.62 (g) of which sugars 9.96 (g)
Proteins 3.13 (g)
Fat 9.15 (g) of which saturated 1.33 (g)of which unsaturated 1.42 (g)
Fibers 7.07 (g)
Sodium 940.17 (mg)

Indicative values for a portion of 7 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Eggplants Puttanesca Style

4 eggplants
4 fillets anchovies in oil
1/2 cup olives (black)
20 capers
to taste chili pepper
14 oz cherry tomatoes (or peeled tomatoes)
2 garlic
oregano
to taste extra virgin olive oil
salt
pepper
leaves basil

Tools

Steps

Eggplants Puttanesca Style

Prepare the ingredients. Rinse 20 g of salted capers under cold running water to desalinate them, place them in a bowl with warm water for 10 minutes, changing the water 2-3 times.
Gently crush 50 g of black olives with a meat pounder and remove the pits.
Wash 4 long eggplants, remove the stems, and cut them into chunks about 3/4 inch thick, widthwise.
Heat 3-4 tablespoons of oil in a non-stick pan with 1/2 peeled and crushed garlic cloves, crumbled chili pepper, and 4 fillets of anchovies in oil.
When the anchovies have disintegrated, add the eggplants and brown them over medium heat for 2/3 minutes.
Lower the heat, add 14 oz of quartered cherry tomatoes (or peeled tomatoes chopped with scissors) and 1 teaspoon of sugar, and continue cooking for 10-12 minutes.
Remove the garlic and add the drained and squeezed capers and black olives.
Add some torn basil leaves.
Adjust the salt, stir, and continue cooking for another 2-3 minutes.
At the end of cooking, sprinkle with pepper and dried oregano.
Enjoy…!