1. In a deep pot, heat oil over medium-high heat. 2. Add onions, eggplant and red pepper. 3. Cook until eggplant is soft. 4. Add garlic, tomatoes, sugar, wine and pepper flake. 5. Crush tomatoes with a fork. 6. Bring to a boil. 7. Put heat on low and let simmer for 45 minutes. 8. Add anchovies, capers, tomato paste, basilic and parsley. 9. Add salt and pepper, cover and cook 5 minutes more. ---------------------------------------------------------------------------
Nutrition
Ingredients
