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Title: Eggplant Sauce
Categories: Sauce Pasta
Yield: 1 Unknown
| OUR ITALIAN HERITAGE | ||
| 1 | lg | Eggplant |
| 1/2 | c | Olive oil |
| 1 | lg | Can crushed plum tomatoes |
| Salt | ||
| Pepper | ||
| 8 | To 10 fresh basil leaves; chopped | |
| 2 | tb | Capers |
| 1/2 | c | Black olives; pitted/chopped |
| 2 | cl | Garlic; minced |
| Parmesan cheese; minced | ||
| 1 | lb | Ziti or spaghetti; al dente |
| VARIATION | ||
| 6 | Flat anchovies | |
| 1 | Green pepper; chopped | |
| 1 | md | Onion; chopped |
| Red pepper flakes | ||
| 1/4 | c | Fresh parsley; chopped |
Wash eggplant, do not peel. Cut off stem; cut into lengthwise slices. Cut slices into 1" cubes. Heat 1/4 cup olive oil in heavy skillet. When oil is quite hot, slip in as many eggplant cubes that will fit loosely in the pan. Let eggplant brown, then turn gently to brown on all sides. Do not salt.
Heat 1 tbsp olive oil in a heavypan. Saute garlic lightly. Add tomatoes, salt, and pepper; simmer for 20 mins. Add fried eggplant, capers, olives, and basil. Let simmer for 5 mins. Pour sauce over cooked ziti.
Source: Suzy Vargas (Sgt. F. M. Bonanno Lodge #2549)
Variation - when you saute the garlic, add anchovies, green pepper, and onion. Add pepper flakes and parsley along with eggplant mixture to sauce.
Source: Rose Abrams (Jos. A. Franzalia Lodge #2422) and Dora Romero (Unita Lodge #2015)
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