Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp olive oil ($0.32)
  • 2 cloves garlic ($0.16)
  • 1 yellow onion ($0.52)
  • 1 tsp anchovy paste or 3 anchovy filets ($0.17)
  • 1 eggplant (about 1 lb.) ($1.23)
  • 2 15oz. cans diced or crushed tomatoes ($1.18)
  • 2 Tbsp tomato paste ($0.11)
  • 1 tsp dried basil ($0.10)
  • 1 tsp sugar ($0.02)
  • 1 pinch crushed red pepper flakes (optional) ($0.03)
  • Freshly cracked black pepper (10-15 cranks of a mill) ($0.05)
  • 1/2 tsp salt or to taste ($0.02)
  • 12 oz. pasta ($1.49)
  • 1 handful fresh parsley, chopped (optional) ($0.25)
  • 6 Tbsp grated Parmesan ($0.62)

Instruction

  • Dice the onion and mince the garlic. Sauté the onion, garlic, and anchovy paste with olive oil in a large skillet or pot over medium heat until the onion is soft and transparent (about 5 minutes).
  • Meanwhile, cut the eggplant into small, 1/2 inch cubes. Once the onions have softened, add the eggplant and continue to sauté until the eggplant is dark and soft (about 10 minutes).
  • Once the eggplant is soft, add the diced tomatoes, tomato paste, basil, sugar, crushed red pepper, and freshly cracked pepper. Stir well to combine, place a lid on top, and allow the skillet to come up to simmer. Once it reaches a simmer, turn the heat down to low and allow it to simmer for 20 minutes.
  • While the skillet is simmering, cook the pasta according to the package directions (boil 7-10 minutes, or until al dente).
  • After the skillet has simmered for at least 20 minutes (it can simmer longer if needed), add salt to taste. Begin with 1/4 tsp and add more until it reaches the desired level of saltiness. I used 1/2 tsp total.
  • Drain the pasta, then return it to the pot with the heat turned off. Add the eggplant sauce and toss to coat. Top each serving with about 1 Tbsp of grated Parmesan and a sprinkle of fresh parsley.