Cook: Eggplant Pecorino | Vidcook

✕ Exit Eggplant Pecorino

Ingredients

2 tablespoons butter
1/4 cup finely minced onion
3 garlic cloves
2 minced anchovy fillets
3/4 teaspoon table salt
1/4 teaspoon pepper flakes
1/4 teaspoon dried oregano
128 ounces crushed tomatoes
14 ounces diced tomatoes
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil
1/4 cup chopped fresh basil
3 10-ounce eggplants
1 cup flour
1 cup fontina cheese
1/2 cup pecorino cheese

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Prepare the sauce: Melt butter over medium-low heat, add onion, garlic, anchovies, salt, pepper flakes, and oregano, cooking until onions soften. Stir in crushed and diced tomatoes, sugar, and simmer for 10 minutes. Add olive oil and basil.

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