Is it ever a Monday. Owen is staying home with a sore throat. I’m hoping he’s better tomorrow because he’s got a dentist appointment and his first cello lesson and Ernie and I are supposed to be going to see Steve Earle at the Castle Theater. Worst-case scenario Ernie goes without me but I’d like to go. This morning Leo couldn’t find his bike lock keys, leading to a mad search…then he couldn’t find his bike helmet, leading to more hysteria. I ate the cinnamon rolls for breakfast that Owen didn’t want which means I will be hungry in an hour or two and no doubt will wish I’d stuck to my standard frozen onion bagel with peanut butter.
On the positive side, Ernie feels better and I made a really good dinner last night. Leo was curled up in the living room looking at youtube videos on how to do God knows what on his new passion Minecraft. Owen was laying on the media room couch trying to make us feel sorry for him. We were watching the Emmy’s red carpet stuff and then the show itself. As always, Owen’s comments on fashion, comedy, you name it….are spot on. The boys had eaten earlier…I’d thrown together some ersatz chicken soup for Owen and Leo had his standard….so it was kind of late and I hadn’t planned dinner for Ernie and me. I looked in the refrigerator and saw two eggplants that I should use so we ended up with Marcella Hazan’s Eggplant Sauce with Tomato and Red Chili Pepper.
I’ve pulled out Marcella Hazan’s cookbook several times of late and I’m reminded of how absolutely dependable her recipes are. No doubt they’re even better if you follow them exactly but if nothing else I stay true to the spirit…. I will admit with this recipe that I did not peel the eggplant (I LIKE the peel) and I cut it into chunks, salted them and then microwaved per Cook’s Illustrated’s suggestion (supposed to keep it from absorbing as much oil). I also didn’t have quite enough tomato but I was using some gorgeous juicy fresh ones. Next time I would increase the tomato and probably up the hot pepper as mine was a bit too mild. Regardless…it was absolutely wonderful. Oh, and I used penne as that’s what we had.
Marcella Hazan’s Eggplant Sauce with Tomato and Red Chili Pepper
serves 4
1 large eggplant (about 1 pound)
salt
vegetable oil for frying
3 tablespoons extra virgin olive oil
1 1/2 teaspoons chopped garlic
2 tablespoons chopped parsley
1 3/4 cups good quality Italian canned tomatoes, cut up, with their juice
chopped hot red chili pepper, to taste (can sub dried chili flakes)
1 pound pasta
Trim ends off eggplant and peel it. Slice into 1/2-inch slices.
Set a colander in the kitchen sink or in a large bowl. Stand one layer of eggplant slices upright against the inside of the colander and sprinkle (not too generously, but not timidly either) with salt. Stand another layer of slices against the first layer, sprinkle that layer with salt, and continue until all eggplant has been salted. Let salted eggplant stand for 30 minutes.
After 30 minutes, blot eggplant slices thoroughly dry with paper or cloth towels.
Set a large frying pan with sides at least 2 1/2 inches high over high heat. Add enough vegetable oil to come 1 1/2 inches up the sides of the pan. Line a large plate with paper towels.
Test the oil by dipping one slice of dried eggplant into the oil. If it sizzles, the oil is ready for frying. Slip as many slices of eggplant into the pan as will fit in a single layer. Cook to a golden brown on one side, then turn them and cook the second side. When both sides are golden, use a slotted spoon or spatula to transfer them to the towel-lined plate. Repeat until all eggplant is done. If the oil becomes so hot that the eggplant starts to burn, reduce it slightly.
When all eggplant has been cooked and is cooling on the plate, drain the pan and wipe it clean. Add olive oil and garlic to pan, and turn heat to medium. Cook and stir the garlic until it colors lightly. Add parsley, tomatoes, chili (start with a little, add to taste) and a pinch or two of salt, and stir thoroughly. Adjust heat so that the sauce simmers gently, and cook about 25 minutes, until oil separates from sauce and floats free.
Cut eggplant into strips about 1/2 an inch wide. Add to the sauce, cook another 2-3 minutes, and stir once or twice to incorporate. Taste and correct for salt and heat.
Cook pasta 1 minute less than package directions. Drain and add to sauce. Serve immediately.

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