Friday, August 05, 2011
Weekly Recipe: I Don't Even Remember
Sorry this is such a long time coming. Our life has been so hectic lately, and it looks to be so for at least the next couple weeks.
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
4 eggplant, diced
8 cloves garlic, minced
1/2 pound kalamata olives, pitted and roughly chopped
8 large tomatoes, diced
2 teaspoons oregano
1 teaspoon thyme
Salt, to taste
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 eggplant and cook, stirring to coat with the oil and soften. Toss in the garlic to saute for a minute, then the olives. Add the tomatoes with all their juices, oregano, thyme, salt and red pepper flakes. Stir and cook down slightly.
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
4 eggplant, diced
8 cloves garlic, minced
1/2 pound kalamata olives, pitted and roughly chopped
8 large tomatoes, diced
2 teaspoons oregano
1 teaspoon thyme
Salt, to taste
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 eggplant and cook, stirring to coat with the oil and soften. Toss in the garlic to saute for a minute, then the olives. Add the tomatoes with all their juices, oregano, thyme, salt and red pepper flakes. Stir and cook down slightly.
Labels: Homemaking, Recipes, Tales from the Kitchen
