Eggplant sauce with tomato and red chili pepper from Essentials of Classic Italian Cooking (page 160) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on September 12, 2019

    Not my favorite pasta from Marcella...I thought it was a bit oily and heavy for my taste.

  • fprincess on April 29, 2018

    The eggplant adds substance and meatiness. This is simple yet wonderful! Pretty fast too if you add it to tomato sauce you’ve made previously (I make it in large batches and freeze it).

  • Zosia on December 01, 2013

    I don't normally like to fry eggplant because of the amount of oil it absorbs, but I did for this dish and didn't regret it. With one of Marcella's fabulous tomato sauces as its base, this dish couldn't help but be delicious.

  • kmattingly on October 30, 2012

    So nice especially with the fried eggplant.

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