This sauce is spicy and full of flavor and goes great on beef,and chicken.

Sicilian Tomato Sauce

1/4cup – Olive Oil
4ea. – Anchovy Fillet
1ea. – Yellow Onion (cut into chunks)
1ea. – Eggplant (Med. peeled, sliced & sweated)(cut into chunks)
21/2# – Tomatoes (Ripe)(cut into chunks)
1oz. – Garlic (Chopped)
1tbls. – Basil (Fresh,Chopped)
1/2tbls. - Red Crushed Pepper
Salt & Pepper (To Taste)

makes 6 orders

Preparation:  The first thing you need to do is sweat the eggplant by cutting into slices and sprinkling pretty heavy with salt and line a strainer with the eggplant and put a little weight on it and let sweat for about a half an hour or so, but some thing under the strainer as to catch the liquid that will sweat out of the eggplant. Once the eggplant has sweat, pat dry with papper towel and cut to desired size. Heat oil in sauce pan add anchovies and stir until anchovies desolve, add onion and garlic and cook without browning garlic, add the eggplant tomato and basil stir then turn down heat to med. and simmer for about 15 min.. When everything is cooked put into a blender or food processor and pulse it a few times to be blended but not smooth you want a little texture. Return to sauce pan bring back to heat and add crushed red pepper, simmer for one min., taste and adjust seasoning if needed then serve.

Tags: Sauces