Ingredients:
- olive oil
- 2 tbsp butter
- 1 large vidalia onion, chopped
- 2 large eggplants chopped
- 3 whole garlic cloves, peeled
- leaves from 10-12 sprigs of fresh basil
- salt
- 10-15 plum tomatoes
- fresh ground pepper
- pinch of sugar
- 1 lbs dry fettucine
- 1 lb mozzarella
- 1/2 cup Parmesan cheese
Directions:
Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.
In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid.
When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened.
In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettucine according to directions on the package. Drain well.
To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant and Parmesan. Garnish with the remaining basil leaves and serve hot.
Verdict:
It was really good. We modified the recipe slightly. Minor changes like less fettuccine. I used 13 plum tomatoes and that seemed good. I think however, using a can of diced tomatoes would be great too, and much easier. I also added in crushed red peppers as I like all foods with a kick. It's pretty cheesey with the mozzarella, which beware is a bit of a pain to wash everything! We drank it with a delicious shiraz.
In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid.
When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened.
In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettucine according to directions on the package. Drain well.
To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant and Parmesan. Garnish with the remaining basil leaves and serve hot.
Verdict:
It was really good. We modified the recipe slightly. Minor changes like less fettuccine. I used 13 plum tomatoes and that seemed good. I think however, using a can of diced tomatoes would be great too, and much easier. I also added in crushed red peppers as I like all foods with a kick. It's pretty cheesey with the mozzarella, which beware is a bit of a pain to wash everything! We drank it with a delicious shiraz.
The pasta was so good, but I agree maybe it was a bit too cheesy. The eggplant and tomatoes were really good in there. And the wine went perfectly.
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