Friday, August 05, 2011
Weekly Recipe: I Don't Even Remember
Tomato Eggplant Sauce
This is really delicious over ravioli or tortellini. It is also nice over polenta. If you bring your pot of salted water to boil while you prep the sauce and put your pasta in the water about when you add the tomatoes, you can make this meal in roughly 15 minutes.
1/4 cup olive oil
2 large onions, diced
8 cloves garlic, minced
4 eggplant, diced
1/2 pound kalamata olives, pitted and roughly chopped
10 large tomatoes, diced
2 teaspoons oregano
1 teaspoon thyme
Salt, to taste
Aleppo pepper or red pepper flakes, to taste
Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook until they just begin to turn translucent. Add the garlic and cook for a minute or so. Add the eggplant and cook, stirring to coat with the oil and soften. Toss in the olives and tomatoes, with all their juices, oregano, thyme, salt and red pepper flakes. Stir and cook down about 5 minutes to draw out liquid and reduce. Taste and adjust salt and Aleppo pepper. Serve with pasta of your choice.
Labels: Homemaking, Recipes, Tales from the Kitchen
