Roasted eggplant & tomato sauce
Sunday, November 7, 2010 This post has been sitting in draft form for over a month. I'm publishing it today, although in my part of the world we're past the season when we harvest eggplants and tomatoes from our home gardens or buy them at farmers markets. But I do want to share this recipe now (if it appeals to you, mark it to try later) because it's simple, tasty, nourishing, and very much in the spirit of An Honest Kitchen, which has been inspiring my new way of cooking.
A variation of Culinate's recipe for Eggplant and Ricotta Sauce, Sicilian-Style.
My modifications; I used:
1) More eggplant, fewer tomatoes
2) Heirloom tomatoes (Black Prince, Amish Gold) instead of Italian Plum
3) Martha Rose Shulman's method to roast the eggplant
4) Lots of golden oregano, fresh from the balcony, during cooking
5) No cheese
Addendum, November 8th: After I let this post sit in my drafts folder for over a month, I then rushed to edit and publish it -- and forgot to tell you how and with what I ate this sauce. You may be able to tell from the half-filled bowl in the middle photo I sampled quite a bit. And rather than cook pasta, I simply warmed some pita breads cut in half, spread them with hummus and then generously filled them with the thick sauce. A very tasty and simple lunch, rounded off with a serving a yogurt and piece of fresh fruit.
Reader Comments (4)
Great idea for a post Elaine - we should do more of this between us, highlighting good recipes that we've road tested and enjoyed enough to add to our personal recipe lists.
I was researching healthy eggplant cooking methods a few weeks back and came across Martha's method in one of her books. She's very clever, it makes complete sense to cook it this way.
Loving the current flurry of blog posts from you!
Thanks, Sophie. Yes, I'm so glad I discovered Martha's method. I didn't mention how easy it was to peel and dice the eggplant after roasting them - no greasy mess.
And great idea to collaborate on testing and evaluating recipes.
Just gorgeous. I am a huge eggplant fan. Eggplant, good tomatoes, and ricotta together sounds like bliss on a plate.
Hello, Rene. So nice to have you visit my blog. I hope we can exchange favourite eggplant recipes because I love this vegetable, too.