Ingredients: |
Ingredients: 5 lb ripe plum tomatoes
3 1/2 lb firm eggplants
1/2 cup extra virgin olive oil
1 1/4 lb onion, finely chopped (3 cup)
2 tsp salt, plus more to taste
4 garlic cloves, finely chopped (1/4 cup)
1/2 tsp dried peperoncino (hot red pepper flakes)
3 or 4 large branches fresh basil
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Directions: |
Directions:1. Prepare the tomatoes for sauce.
2. Trim and peel the eggplants (if the skin is tender, peel in stripes). Cut lengthwise in 3/4 inch wide slices. Stack the slices and cut into 3/4 inch wide strips. Chop into 3/4 inch chunks.
3. Sauté onions and 1/2 tsp salt in olive oil. Cook for 5 or 6 minutes. Add garlic in a "hot spot." Stir in a couple tbsp water and cook garlic and onions together for 1 or 2 minutes.
4. Pour eggplant pieces into the pan, sprinkle on 1 tsp salt and turn to coat. Cook over medium-low heat, uncovered, stirring and turning eggplant frequently. If the pan gets dry and the pieces start to brown, stir in several spoons of water; lower heat if needed.
5. Cook for 12 to 15 minutes, or until eggplant chunks are very soft (almost mushy, but retain their shape). Pour in prepared tomatoes and juices, rinsing the tomato bowl with 2 or 3 cups water and pouring it into the pan. Sprinkle on remaining 1/2 tsp salt and peperoncino, and stir to blend everything.Submerge basil branches, cover the pan and raise heat to medium.
6. When the sauce reaches a boil, lower the heat to keep and active simmer and cook for about 40 minutes. The eggplant should break down and melt into the tomatoes.
7. Uncover pan and let the sauce bubble gently and gradually reduce. Stir carefully as it thickens, to make sure the eggplant doesn't stick to the bottom. Lower heat if necessary. Cook, uncovered, for a total of 45 minutes to an hour. Pull out basil before serving.
8. Can be served as pasta sauce or incorporated into scrambled eggs. |
This recipe for Slow-Cooked Summer Tomato and Eggplant Sauce is from