August 29, 2007
Recipe: Eggplant, La Tavernetta Style
Time: About 30 minutes
2 pounds eggplant of any variety, the smallest you can find
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
3 cloves garlic, slivered
12 good cherry tomatoes, halved, or a couple plum or medium-size regular tomatoes, cored and chopped
1 cup roughly chopped basil leaves.
1. Cut eggplant into pieces about an inch or two long and no more than a half-inch wide; each piece should have a bit of skin and a bit of flesh. (If eggplant are small, cut them first in long strips, then cut them crosswise. If large, you may end up discarding or reserving the fleshy, seedy center.)
2. Put 1/3 cup oil in a skillet over medium heat; a minute later add eggplant. Cook, stirring occasionally, and seasoning with salt and pepper until very soft, about 20 minutes.
3. Meanwhile, put remaining oil in a small saucepan over medium-low heat. Add garlic and cook until it colors slightly. Add tomatoes and about 2/3 of the basil, raise heat to medium, and cook, stirring occasionally, until mixture is saucy, about 15 minutes. Season with salt and pepper.
4. When both sauce and eggplant are done, combine them. Serve hot, warm or at room temperature, or over pasta, garnished with remaining basil.
Yield: 2 to 4 servings.