Hello All,
hereafter you'll find the final edition of my recipe "Pasta con
melanzane", taking into account all the hints from Sue, Lizzy,
BessieBee....
PASTA CON MELANZANE (My Way)
Ingredients (for 2 people):
- Pasta (good quality like Barilla). "penne" would be fine. (200 g, 7 oz)
- Tomato sauce (no ketchup!), 1 can (250 g, 9-10 oz)
- 1/2 onion, 1 carrot, 1 garlic clove
- 1 eggplant (average size)
- Some white wine
- Salt
Method:
- Cut the eggplant in slices and cover them with salt for 20-30 minutes.
Then rinse and dry them.
- Now cut the eggplant slices in small cubes and fry them with abundant
peanut oil and the garlic clove sliced, in a large pan.
- When the cubes are slightly golden, put the pan off and drain
carefully the cubes. If needed, help yourself with some blotting paper
- In another pan, pour 2 tbs of olive oil, heat up and add the onion and
the carrot, both minced. Once golden, add the tomato sauce with the
eggplant cubes and cover with a lid. Remember to stir once in a while.
After 5 minutes, add half glass of white wine and keep cooking for 15
more minutes (over a small fire). If the sauce gets too dry, add some
white wine.
- When you have almost finished the sauce, start cooking the pasta (just
check the box, 10 minutes should be OK) in abundant salty water.
- Then drain the pasta (not too much), add the sauce and enjoy!
You can drink some good red wine with this dish, for instance an Italian
"Dolcetto"
Ciao
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