My Mom would make this all the time when her garden was in full bloom.
She made it with whatever vegetables where plentiful, thats what I do now.
It always changed a little but still delicious.
Once you make the puttanesca you can use it as a main dish, side dish or even a pizza.
So in this blog you are getting a two for one recipe.
One is the puttanesca and then the pizza.
Two eggplant cut into cubes
Two teaspoons salt
3 tablespoons oil
4 cloves garlic
One large diced onion
1 zucchini cut into cubes
1 large red pepper cut into cubes
4 anchovy fillets, smashed
2 cans Rotelle diced tomatoes with chilis
3/4 cup pitted Kalamata olives
3 tablespoons capers with the brine
20 yes 20 basil leaves cut into pieces
Mix the eggplant with the salt and set in a strainer.
Heat the oil in a stir fry pan
Add the onion and garlic
Cook for two or three minutes
Add the eggplant. Do not rinse it.
Stir fry for five minutes till the eggplant starts to look cooked
Add the one teaspoon of sugar to the eggplant
Add the pepper and zucchini and stir fry another five minutes
Add the diced tomatoes, basil, capers, olives and anchovies.
Let everything simmer till the vegetables are cooked
One pound of pizza dough
Crisco to grease the bottom of the pans
16 slices of munester cheese
1/2 cup grated Italian cheese
6 cups of Puttanesca
Grease two nine inch pizza pans
Divide the dough into the two pizza pans and flatten out to make a nice crust
Put 4 slices of cheese on the crust
Add the three cups puttanesca
Top with the 1/4 cup Italian cheese cheese and the four slices of munester cheese
Repeat for the next pie
Preheat the oven to 475 degrees
Put the oven rack on the lowest level in the oven
Put the pizza on the bottom rack and cook for ten minutes
Start checking every three minutes until the bottom crust is a nice medium brown
You’re going to love this.