Cooking Melanzane al Pomodoro is perfect this time of year when farms are abundant with eggplant and tomatoes. My Eggplant Sauce recipe does not include meat/protein in the ingredients, but feel free to add grilled sausage, chicken, or shrimp if desired. This is it if you are looking for an under-thirty-minute cook-to-table dish without compromising flavor for time. You can create variations on this recipe, which is very easy to do.
This pasta sauce is served warm or chilled, added to a tube-shaped pasta.
George's Eggplant Sauce
Makes 4 servings
chefgeorgehirsch.com | from George Hirsch Living it UP! Cookbook
1/4 cup olive oil
2 cups eggplant, peeled and chopped
1/2 cup onion, chopped
8 cloves garlic, chopped
6 plum tomatoes, deseeded and chopped
1 red bell pepper, chopped
1/4 cup pitted calamata olives, chopped
1/2 cup white wine
1 cup chicken broth
1 teaspoon each dried basil, oregano, thyme, and hot pepper flakes
2 Tablespoons pine nuts
2 Tablespoons fresh basil
parmesan cheese to taste and fresh black pepper
Preheat a large nonstick saucepan
Add half the olive oil, then eggplant, onion, garlic, tomatoes, and bell pepper. Cook until light brown. Add the wine, chicken broth, olives, dried basil, oregano, thyme, and hot sauce. Cook for 10 to 12 minutes.
Top with remaining olive oil, fresh basil, and pine nuts.
Excellent with a rigatoni or tube-shaped pasta.
