Broiled Eggplant, Fresh Tomatoes, and Basil
1/2 cup extra-virgin olive oil
Preheat the broiler. Bring a large pot of water to a boil.
1 pound long, slender Asian-style or small globe eggplants, trimmed, peeled thin, and cut
into 3/4-inch cubes
3/4 pound pasta
4 cloves garlic, chopped fine
1 pound roma tomatoes, cored and chopped coarse
1/2 tablespoon sugar
1/4 cup packed finely shredded fresh basil leaves
Put one-half of the olive oil in a mixing bowl. Add the eggplant cubes and quickly toss them with the oil to coat evenly. Put the eggplant on a broiler tray and broil until they turn golden, 2 to 3 minutes per side.
Put the pasta in the boiling water and cook until al dente, following the manufacturer's suggested cooking time.
While the pasta is boiling, heat the remaining olive oil in a large skillet over medium heat. Add the garlic and sauté about 1 minute. Add the tomatoes, sugar, and broiled eggplant, raise the heat, and sauté just until the vegetables' juices thicken, about 5 minutes. Stir in the basil and season to taste with salt and pepper.
As soon as the pasta is done, drain it and toss with the sauce. Serve immediately.
Yield: Serves 4 to 6
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