I nearly had a panic attack when I realized I'd left town without my favorite eggplant recipe... until I remembered it was posted on the Wednesday Chef blog. Here, for your culinary delight!
Spaghetti with Let-My-Eggplant-Go-Free! Sauce
Serves 3 or 4
1 pound eggplant, cut into ½ inch slices
1/3 cup extra virgin olive oil
3 cloves garlic, lightly smashed
2 springs thyme or oregano, chopped
1 cup chicken stock or water
2 tablespoons sun-dried or oven-dried tomatoes, minced
6 leaves basil, sliced thinly
Salt and pepper
1 pound spaghetti
1. Lightly salt the slices of eggplant, stack them back together and let
sit for 20 minutes.
2. Put the olive oil in a wide, heavy saucepan, add the garlic
cloves, and set over low heat.
3. Dry off the eggplant, cut it into chunks. When you start hearing the
garlic sizzle a little and can smell it, drop in your eggplant and stir
to coat it all with oil. Turn up the heat a little bit to medium high
and add the thyme or oregano and stir. When the eggplant is turning
translucent and softening, add the liquid, let it come to a boil, and
turn it back down to medium-low. Let it bubble for a bit and cover it,
leaving a crack for steam to escape. Stir once in a while so that the
bottom doesn’t stick.
4. After about 20 minutes or so, the liquid
in the eggplant pan should be mostly evaporated and the eggplant should
be soft and melting. Mash it with a fork or spoon, and adjust the
seasoning to taste.
5. Toss the eggplant purée with the spaghetti that you cooked al dente.
Stir in the minced tomatoes and basil. You can gild the lily with drizzling on some more
oil. Serve immediately.