Eggplant with Anchovies and Capers

July 13, 2015

The 3rd century Greco-Egyptian writer Athenaeus, author of the Deiphnosophistae, or dinner table philosophers, referred to eggplant as “the meat of the earth.”

1 eggplant, stems removed and sliced lengthwise into long, thin strips
2 tablespoons breadcrumbs
2 cloves garlic, finely chopped
1 tablespoon capers, chopped
4 anchovy fillets
¼ cup parsley, finely chopped
salt and pepper
olive oil

Fry the eggplant strips in olive oil until golden brown. Meanwhile, in a small bowl mix the breadcrumbs with the finely chopped garlic, capers, anchovies and parsley. And the bread mixture, salt and pepper to the pan with the eggplant and toss to coat. Taste, adjust seasoning and serve hot or at room temperature.

Serves 6