Matt Preston

Matt Preston Instagram – Recipe Development: EGGPLANT PUTTANESCA made with a family friend’s home grown capers from NE Vic. Super easy, super tasty and super quick.
RECIPE
Lightly salt and drain chunks of two eggplant, and fry in EVOO. Add 4 spring onions, a handful of capers, small can of good Cantabrian anchovy fillets, less black olives than you think you need, fat rings of gutted a long red chilli, about 2/3rd cup of good thick passata. Cook to combine and thicken. Add spaghetti cooked two mins less than it says on the packet plus half a cup of starchy pasta water. Toss to emulsify. Serve with finely grated hard Italian cheese. You could crush in 4 cloves of garlic with the capers. | Posted on 19/Apr/2024 13:58:11