Wednesday, July 25, 2012

An Eggplant Recipe to Love

Here is the eggplant recipe, as promised.  Monday was one of those very full days, in which we didn't sit down to dinner until 9:30.  But we both took that first bite, and sighed "Mmmmm".  I hope it makes your taste buds as happy as it makes ours.

Pasta Norma (from Family Circle mag)

3 tbs olive oil                                          
1 1/2 lbs eggplant, ends trimmed  & cut into 1/2" cubes                
1 medium onion, halved & thinly sliced    
3 cloves garlic, chopped                   
1 tsp salt                                               
1/2 tsp red pepper flakes                        
1- 28 oz can diced tomatoes (I use a quart of my home-canned tomatoes)
1 lb rotini pasta (use whatever you have)
1 cup packed basil, torn into pieces
1 tbs fresh oregano, chopped
3 tbs snipped chives
6 tbs part skim ricotta cheese

-Heat oil in a large skillet over medium-high heat.  Add eggplant, onion, garlic and 1/2 tsp of the salt.  Cook 8 minutes, stirring occasionally until eggplant softens.
-Add red pepper flakes, tomatoes with juice and remaining 1/2 tsp salt.  Bring to a simmer.  Lower heat to medium-low, cook for 10 minutes or until eggplant is very soft.
-While sauce is simmering, cook pasta following package directions.  Drain.
-Stir most of the basil, oregano and chives into the sauce, toss with pasta.  Serve with dollops of ricotta cheese and the reserved herbs on top.  I like freshly grated Romano cheese on top.  Enjoy!


JLK Jewelry said...

That sounds good. Skoshi told me about a way to prepare eggplant yesterday that she saw on the Japanese cooking channel. Slice into lengthewise pieces about 3" long. Saute till browned, remove from pan, then saute onions, garlic,peppers. Add basil at the end and top with a sauce made from rice vinegar, mirin, soy, sugar (agave) and wine, and serve over rice or noodles. Sounds pretty good; her friend made it and loved it!

Laurie said...

That does sound good, Jennie, though I'd try it without the peppers. Any idea if the rice vinegar was seasoned or unseasoned?

JLK Jewelry said...

No, I am guessing unseasoned, but either probably would work. Are you not a pepper fan? We are having loads of peppers and I've been making stuffed peppers, a childhood memory reconstituted!

Laurie said...

Peppers are OK in small amounts, ripe ones anyway. Don't care for green at all. They just seem to overpower everything else. I can eat them, just not my favorite vegi.

JLK Jewelry said...

Oh I agree there, I don't do green peppers either. WE have lots of varieties in the garden and are letting the anaheim's turn red rather than picking green. My only exception is poblano's. Love them!