Got the urge to make pasta dish tonight as a reward for running on the treadmill. Anything pasta related is usually a piece of cake but this is especially true with this dish. Normally I make rigatoni alla norma but mistakingly got tortiglioni at the store. Anything tube shaped (manicotti excluded) will work. Norma contains your basic tomato sauce with eggplant, basil, and mozzarella cheese.
Basic tomato sauce
1 can peeled whole Tomatoes with Basil
3 cloves of garlic (chopped)
few sprigs of fresh Basil
Salt and Pepper
1-2 Eggplants (peeled, small dice)
cut into eggplant width wise making little eggplant steaks (if you will)
salt these large pieces with salt
wait 3-5 minutes and remove the liquid from the dehydrated salt
cut eggplant steaks into small dice or whatever size pieces that you want to eat
turn on the oven to 375 f and roast for about 15 minutes or until golden. While the eggplant is roasting start the tomato sauce.
Put a medium sized pan on the stove top and turn the burner on medium. Drizzle extra virgin olive oil in your pan. You want just enough to coat the bottom of the pan. But truth be told you can't go wrong with EEO in Italian cooking. It's okay if you spill too much. I do it all the time.
Add the minced garlic and stir. You want to keep stiring the minced garlic because it can burn in a matter of seconds. If you burn it start over - burned garlic has a bitter taste that no one or sauce can hide.
As soon as the garli

Once the eggplant is done add it to the tomato sauce and let it merry while you cook your pasta.
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