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Grilled eggplant steaks with puttanesca sauce

May 23, 2012
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Serves 4 with leftovers

SAUCE

1tablespoon olive oil
1medium onion, chopped
2cloves garlic, chopped
2fillets anchovy, chopped
½teaspoon crushed red pepper
1tablespoon chopped fresh oregano
¼cup red wine
1tablespoon capers
½cup pitted Kalamata olives, chopped
1can (28 ounces) diced tomatoes
Salt and black pepper, to taste

1. In a large flameproof casserole over medium heat, heat the olive oil. Add onion and garlic and cook, stirring occasionally, for 8 minutes or until softened.

2. Add the anchovies, red pepper, and oregano. Cook, stirring, for 1 minute more. Add the wine and simmer for 3 minutes or until it reduces by half.

3. Add the capers, olives, tomatoes, salt, and black pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, or until the sauce is chunky. Taste for seasoning and add more salt and red pepper, if you like.

4. Reserve 1 cup sauce for the panini. Set the remaining sauce aside.

EGGPLANT

4large eggplant, trimmed and cut lengthwise into 12 thick steaks
¼cup olive oil
Salt and black pepper, to taste
1cup freshly grated Parmesan (for sprinkling)

1. Heat a gas or charcoal grill to high heat.

2. Brush each eggplant slice with olive oil on both sides and sprinkle with salt and black pepper.

3. Grill the eggplant for 2 minutes on a side (use a weight if they start to curl). Set aside 4 pieces for the panini.

4. Place 2 eggplant slices on each of 4 plates and top with puttanesca sauce. Sprinkle with Parmesan cheese, and serve with pasta. Karoline Boehm Goodnick

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