I planted an Eggplant plant for the first time ever this year. All I can say is, it has been mighty tasty for whatever bugs have been munching on it’s leaves!! I do however have a little crop…two small, but heavy eggplants that are about 6-inches long. That along with some fresh herbs: Basil, Oregano, Bay leaves and Rosemary will be” Dinner From The Garden” tonight.
CHIQUI’S EGGPLANT SPAGHETTI
2 medium eggplants, unpeeled and cut into 1-inch cubes
4 tablespoons olive oil
1 large Spanish onion, chopped
1 heaping tablespoons finely minced fresh garlic
1/2 teaspoon Lemon-Pepper
1 teaspoon Kosher salt
1 teaspoon chopped fresh Oregano*
1 teaspoon chopped fresh Rosemary leaves*
6 large Basil leaves, left whole*
1 fresh Bay Leaf
1/2 teaspoon sugar
2 cans (28 oz. each) whole Italian tomatoes, pureed in a blender
1 (28 oz.) can water
1 cup full-bodied red wine (I used half a bottle…more like 2 cups)
3 Tablespoons unsalted butter
In a large Dutch Oven, heat olive oil. Stir in cubed eggplant and cook 5 minutes to brown slightly. Stir in the chopped onion and garlic; cook 5 minutes more.
Add all remaining ingredients and lower heat to a simmer. Cook gently for about an hour or longer. Taste and correct seasoning.
Serve sauce over your favorite spaghetti or macaroni and top with freshly grated Romano or Parmesan Cheese.
A nice green salad and some crusty French or Italian bread and there is dinner!! Bon Appetit!!
*Dried herbs can replace the fresh with good results.