1 cup olive oil. Could be less so see recipe for details
6 to 8 large cloves of garlic finely chopped
1 medium onion finely chopped
1/4 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
8 to 12 olive. A combination of the big green ones and Kalamata
1 medium Eggplant peeled and cubed
35 oz crushed tomatoes, canned with added puree
15 oz can of diced tomatoes drained
6 oz tomatoe paste
1 tbsp dried oregano. Add during the boils and a lot at the end
2 tsp dried basil. Add during the boils and most at the end
or
3 tbsp cup fresh oregano cut in small pieces
2 tbsp fresh basil cut in small pieces
1 lb bowtie pasta
Instructions
1. In a large saucepan saute onion, lots of black pepper and red
pepper in 3 tbsp of olive oil for 8 minutes. Add garlic and saute
for 2 more minutes. Add a pinch of salt.
2. Add eggplant cut into thumb nail size cubes. Start adding
olive oil until eggplant will only absorb a little more. Saute
covered for about 5 minutes until eggplant begins to soften.
3. Add crushed tomatoes, paste and 35 oz of water. Add the
olives and salt to taste. Return to boil, reduce heat. Add a
small amount of basil, parsley, black pepper, 1/2 tsp garlic
powder, and oregano. Simmer covered very low for at least 1 hour.
The hot break, a dark red orange film with a lot of flavor will
develop on the sides of the pan. Continue to stir this into the
sauce, but only stir about every 20 minutes. Its ok if some
sticks to the bottom of the pan. This breaks down the eggplant,
which is what you want. Remove lid and continue to cook for about
30 minutes, until it reduces to more of a paste.
Most of the eggplant should fall apart although a few large pieces
may remain. It is good either way. You will know it is done when
after stirring, the bubbles will be dry. You will see nothing but
steam come out of the first two or three. Stir in a little more
basil, oregano, and black pepper. Cover and turn off. The longer
it sits, the better it will taste.
4. When pasta boils, bring back to almost boiling. Add remaining
basil, parsley and oregano. Again salt to taste and add 1/4 tsp
garlic powder.
5. Serve over bowtie pasta.
A friend of mine from Milan tried this recipe and said they have a
very similar dish. He suggested the addition of the olives and
prosciutto.
The eggplant cooks down into a paste that is not easy to
recognize. It provides a nice body and some depth to what is
otherwise a nice homemade red sauce. Leftover sauce is good mixed
in at 25 percent to your homemade pizza sauce. This is still the
first dinner my kids want the minute they step off the plane, and
its been a favorite of many of our friends.
Originally Submitted
5/17/2017
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