This is an easy recipe you can make for a special occasion! It does require getting some grill marks but then it bakes while you do something else.

It’s a complete meal with some cheesy polenta on the side. It could also be served over pasta.

Either way, it will taste lie you were in the kitchen for hours!

It’s all about the eggplant.

The eggplant is briefly grilled just to get those beautiful grill marks. It is bathes in marsala wine to basically poach it as it bakes.

Make sure you use Marsala cooking wine. Marsala can be sweet, or savory. The sweet version is like a port wine and will ruin the dish.

This gives you these luscious, silky textured steaks that taste like they were grilled.

What is Puttanesca?

Puttanesca is a Napolitan tomato-based sauce with capers, olives, and anchovy’s. I use preserved lemon instead of capers. Sometimes I use both.

Calabrian chili and spicy pepperoncini peppers add a little kick to the sauce. You might call it Puttanesca Arribiata,

Anchovy paste is an essential ingredient to an authentic Puttanesca sauce regardless of whether you use olives, lemons or capers.  Anchovy’s are not a staple in my kitchen so I left them out.

A similar recipe to this is my eggplant marsala. You can find that recipe here.

Grilled eggplant Puttanesca

A grill press is used to put marks on the eggplant, The eggplant steaks are then smothered in grilled mushrooms topped with my version of a Puttanesca sauce. The eggplant is then baked until very tender.
Print Recipe
Prep Time30 minutes
Cook Time45 minutes
Marinade in salt20 minutes
Total Time1 hour 35 minutes
Servings2 people
AuthorSnap Pea Sheep

Equipment

  • Baking pan, grill press

Ingredients

  • 1 Globe Eggplant
  • 6 Medium sized baby portobello mushrooms
  • Salt and pepper
  • 3 Tbsp Basil chiffonade Optional for garnish
  • 1 Cup Marsala cooking wine
  • 6 Tbsp Salt To marinade eggplant. Will be rinsed off.
  • 5 Basil leave Optional
  • 1/4 Cup Parmesan cheese grated

Puttanesca Sauce

  • 16 oz Whole tomatoes in sauce I use Jovial organic whole tomatoes
  • 1/2 Cup Green olives with pimento
  • 1/4 Cup Pepperoncini Peppers (about 4) Chopped
  • 1 Tsp Fennel seeds
  • 1 Tsp Calabrian Chile Sauce I use Trader Joe's Italian Bomba sauce.
  • 2 Slices Preserved lemon
  • 1 Tsp Non pareil capers Optional to the olives and lemon
  • 1 Tsp Herb De Province
  • 1 Tsp Oregano
  • 6 Cloves Garlic
  • 1/8 Tsp Coarse black pepper

Instructions

  • If this is an organic eggplant, there is no need to peel. There is a lot of flavor and vitamins in the peel. I recommend peeling a non organic eggplant.
  • Wash eggplant. Cut to remove stem. Slice in half lengthwise to make 2 or 3 1" steaks. Slice off rounded sides and save for later use.
  • Dampen the eggplant steaks then coat each side liberally with salt. Set aside to marinade for at least 20 minutes.
  • Rinse salt from eggplant and place steaks on a cutting board or baking dish. Allow to sit for at least 30 minutes then rinse away the salt.
  • I have a covered baking dish that has a grill for the lid. If you have one, Use the grill lid for the grill marks , out your eggplant in the pan and cover with the grill lid when you are ready to bake,
  • If you only had a grill press, place the eggplant slices on a cutting board, Place grill press directly over flame until it is very hot. Spray lightly with cooking spray and place on eggplant steaks. Press down and hold for about 4 minutes. Flip and repeat on other side. You may have to keep heating the grill press.
    Note. Sometimes I change the direction of the grill press on the same side to put cross hatched grill marks.
  • Place eggplant in a baking dish that is deeper than the eggplant width.
  • Slice and grill the mushrooms. You just want a sear on them. You can use the grill press or just brown the mushrooms in a skillet.
  • Slice onions and sear them as you did the mushrooms.
  • Top eggplant with the mushrooms and onions.
  • Pour Marsala wine over eggplant, mushrooms and eggplant. The eggplant should be submerged at least halfway up the sides of the steaks.
  • Make the Puttanesca sauce, (The sauce could be made a day ahead of time).
  • Spoon the Puttanesca sauce over the eggplant, mushroom and onions. Cover the baking dish.
  • Bake 40 minutes at 350°F.
  • Remove pan from oven and top the eggplant with some parmesan, Put the lid back on so the cheese melts from the residual heat.
  • Layer and roll basil leaves then slice into thin 1/8" slices. to produce a chiffonade. Use to top the eggplant.
  • Place eggplant steaks on plates and top with the basil chiffonade.

Puttanesca

  • Roughly chop the whole tomatoes. Do not drain the juice. I use a pair of cooking shears to cut the tomatoes into bite sized pieces.
  • Rinse and then chop the peppers and preserved lemon.
  • Add the Calabrian chili, olives, peppers, reserved lemon, chopped garlic, fennel seeds, oregano and herb de province to the tomatoes.

Notes

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This is a SnapPea Sheep recipe.
Try tossing some pasta in the pan juices and serve as a side to the eggplant. This is delicious served on pasta. 
Green beans and polenta is a great side combination. 
Prepare polenta using the package directions. I add 2 tbsp of grated parmesan cheese to each serving. Once the polenta is incorporated together with the cheese on the stove top, I divide the polenta between two ramekins that I have lightly buttered to prevent sticking. 
to avoid using any oil or butter, you could put the polenta in paper lined muffin pans or spread the polenta on a parchment lined baking sheet. Bake the last 30 minutes with your eggplant. Allow to rest before cutting.

 

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