Yield
12 servings (serving size: 1/4 cup)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Bake for 45 minutes or until blackened, turning frequently. Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutes; chop.

Step 3

Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.

Step 4

Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic; cook 6 minutes or until tender, stirring occasionally. Stir in eggplant, tomato paste mixture, bell peppers, and anchovies; cook 10 minutes. Remove from heat; stir in parsley. Spoon mixture into a medium bowl. Cover and chill.

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