Eggplant and Zucchini Anchovy Saute

Eggplant and Zucchini Anchovy Saute

A splash of soy sauce for appetizing aroma.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 small or 1 large



1 clove


1 & 1/2 Tbsp



  1. Remove cap from the eggplant and cut the eggplant and zucchini into 7 mm (1/2 in.) rounds.
  2. Coarsely chop the anchovies.
  3. Heat the olive oil, then add the garlic and chili peppers. When fragrant, add the eggplant and zucchini and saute together.
  4. Add the sake and cook covered over low heat until the zucchini is cooked through.
  5. Add the anchovies, then slowly pour in the soy sauce. Serve on a plate garnished with Italian parsley.

Cooking Basics

Eggplants - removing the calyx

Make a shallow slit around the entire stem without cutting it off. Use your hand to start peeling off the calyx from this slit and remove in one motion all the way around. When grilling, simmering or deep-frying whole, the calyx is often removed.

Eggplants - rounds

Remove the stem of the eggplant, and slice at consistent widths from end to end.


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