Eggplant With Chunky Tomato Sauce Food

EGGPLANT WITH CHUNKY TOMATO SAUCE

Steps:

• Cut tomatoes into large chunks. In a large skillet over medium heat, saute garlic in olive oil until golden brown. Add tomatoes, thyme leaves, and salt and pepper to taste. Cook for 7 minutes, or until sauce is thick. Keep warm.
• While sauce is cooking, prick eggplants in several places with a fork. Bring a saucepan of salted water to a boil, and add eggplants. Cover and simmer 10 minutes, or until eggplants are tender.
• Drain eggplants, and place one on each of 4 plates. Slit open eggplants, and spoon some tomato sauce inside each one. Garnish each plate with a spoonful of ricotta and a sprig of thyme.

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
• Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
• Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
• Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
• Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
• Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
• Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
• Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
• Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
• Serve immediately, garnished with a good pinch of fresh basil and parmesan.

CHUNKY EGGPLANT (AUBERGINE) SAUCE FOR PASTA

Steps:

• In a pressure cooker, heat oil over medium-high heat.
• Add onion and garlic; cook, stirring frequently, for 1 minute.
• Add water, tomato paste, eggplant, tomatoes, basil, salt and red pepper flakes.
• Following manufacturer's directions bring to high pressure.
• Cook 4 minutes, then allow pressure to come down.
• Remove lid and cook, stirring, until sauce is thick.
• Serve hot over pasta and sprinkle with parmesan cheese, if desired.

PASTA WITH EGGPLANT SAUCE

Steps:

• In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.

EGGPLANT (AUBERGINE) SAUCE FOR PASTA

Steps:

• In a very large kettle, heat olive oil over medium heat.
• Add onion and garlic; cook until the onion is soft.
• Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
• Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• Put into hot jars and seal.
• Makes 7 pints or 4 quarts.
• Process in hot water bath for 40 minutes.
• This is very good served over pasta with Mozzarella cheese.

ITALIAN EGGPLANT PATTIES (POLPETTTI DE MELANZANE)

Steps:

• Place the diced eggplant and (must leave skin on or will not come out right) in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
• In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper, eggplant for approximately 3 minutes until garlic brown and crisp. Discard the garlic.
• In a bowl, beat eggs, add grated cheese, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, , 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
• Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.

BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE

Steps:

• Preheat broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
• Preheat oven to 375°.
• Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
• Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce.
• Cover and bake at 375° for 1 hour.
• Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.

HOMEMADE POLENTA SQUARES WITH CHUNKY TOMATO SAUCE

Steps:

• Bring milk, salt and cayenne to boil in larfe saucepan over med. high heat.
• While whisking milk, add cornmeal in a very thin but steady stream. DO NOT LET LUMPS FORM.
• Reduce heat to low.
• Cook uncovered 50-60 minute until polenta is very thick, stirring frequently. It will be ready when you can stand a wooden spoon upright in middle of mixture.
• Meanwhile, melt butter over med. heat.
• Add bell pepper, onion, and garlic. Cook 5 minutes or until tender. Remove with slotted spoon and set aside.
• When polenta is done, add bell pepper mixture and Parmesan to saucepan. Stir to combine.
• Spray 13x9 pan with cooking spray. Spread polenta evenly into pan. Cover and let stand at room temp for 6hrs or until completely cooled and firm.
• Preheat oven to 350°F.
• Cut polenta into 24 squares.
• Pour spaghetti sauce evenly over polenta.
• Bake 20 minutes or until bubbly around edges.
• Remove from oven and sprinkle with provolone.
• Bake 2-3 minutes longer to melt cheese.
• Let stand 5 minutes and loosen edges with spatula.
• Carefully lift out squares and serve.