Eggplant and Zucchini Anchovy Saute
Ingredients(Servings: 2)
Directions
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Remove cap from the eggplant and cut the eggplant and zucchini into 7 mm (1/2 in.) rounds.
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Coarsely chop the anchovies.
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Heat the olive oil, then add the garlic and chili peppers. When fragrant, add the eggplant and zucchini and saute together.
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Add the sake and cook covered over low heat until the zucchini is cooked through.
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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.
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