September 23, 2008

Pasta with Eggplant Tomato Sauce

Long Trail cooking class

This is full of piles of vegetables, and tastes and smells earthy and hearty.

1 lb. large or medium pasta
3 cloves garlic
1 1/2 onions
3 stalks celery
2 carrots
1 large eggplant
2 T, plus more, olive oil
1 28-oz. can whole peeled tomatoes in puree (or diced tomatoes)
3 T tomato paste
1/4 bunch parsley
1/2 t dried basil
1 t dried thyme
1 bay leaf

Heat water for pasta. Peel and chop vegetables (carrot coin-sized, eggplant in 1/2-in. cubes). Heat oil in pan over moderate heat. Add onions and garlic and saute 5 minutes. Add celery and carrots; saute another 5 minutes. Add eggplant (you will almost certainly need more oil now or as eggplant cooks, as it soaks up a lot). Saute 5 - 10 minutes, until browned and softened. Add tomato, squashing with the back of a wooden spoon. Add a little puree. Bring to a boil. Add parsley, basil, thyme, bay leaf, and s & p. Reduce heat to simmering. Stir in tomato paste thoroughly. Simmer, partly covered, 40 minutes or more. Cook and drain pasta. Serve sauce over pasta.

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