September 9, 2009

Aubergine My Submarine

My sister, Emily, recently returned from some years living abroad, gave me this recipe - in American English, we can call this dish - Eggplant Pasta. It was new to us, and we will make it again.
1 firm ripe egg plant (aubergine in London)
2 cloves garlic
1 onion, diced
2 cans plum tomatoes (whole tomatoes or diced tomatoes also work fine)
1 T balsamic vinegar
1 tsp. chili powder
1 tsp. garlic salt
Sea salt and pepper to taste (sea salt makes a difference- it’s worth it to me)
Bunch of fresh basil (I used cilantro)
4 T double cream
1 lb rigatoni or penne
7 oz mozzarella (I used a fresh chunk and cut it into pieces, much better than regular mozzarella)
Block of parm to grate

Remove both ends of egg plant- slice into ½ in circles, then dice. Season generously with sea salt and let sit to draw out bitterness

Heat EVOO in saucepan, then add e.plant- as soon as they hit the pan stir them around so they are just barely coated with oil and not soaked. Cook 7 minutes on med heat. Add garlic and onion. When they have some color add the tomatoes and vinegar. Stir and season with chili powder, garlic salt, and your desired amount of s + p. Add basil stalks (leave leaves until the last minute) and simmer for 15 min. Then add cream.

When sauce is simmering, cook pasta and reserve a little of the water. Add sauce to pasta. Grate in fresh parm, tear up the mozzarella and basil leaves and add just before serving.
**We thought this was even better as a leftover, after the pasta and eggplant had time to really mix together.**

1 comment:

  1. This looks like a hearty meal. Love a good pasta dish. Thanks for sharing!


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