A Puttanesca Inspired The Sauce
Ingredients
- 1 medium eggplant, large dice
- 3 garlic cloves, smashed and peeled
- 1 28-ounce can whole peeled tomatoes, squished with your hands, with their juices
- 8 tablespoons unsalted butter (or one stick)
- 1 medium onion, peeled and cut in half
- 3 teaspoons capers
- 1/2 cup Castelvetrano olives, rough chop
- 5 anchovy filets
- 1 tablespoon fresh oregano (plus more for serving)
- salt to taste
- crushed red pepper to taste (optional)
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