 |
| Eggplant and zucchini in a pink sauce of vine-ripened tomatoes and cream (recipe after the jump). |
Part 1: The Pasta-sauce Variations
Part 2: The Salad Variations
Part 3: The Quahog Variations
Part 4: The Tomatillo Variations
Part 5: The Zucchini Variations
Part 6: The Eggplant Variations
By Linda Felaco
 |
| Served over rigatoni with grated Parmigiano Reggiano (serving suggestion). |
Ingredients:
1/2 large onion, sliced (I buy them from Briarfield Farm)
5-6 cloves garlic, crushed and peeled (I buy them from the farm stand on Old Coach Road)
1 medium eggplant, diced (I buy them from Briarfield Farm)
1 medium zucchini, quartered lengthwise and sliced (homegrown)
4-5 vine-ripened tomatoes, diced (I used purple cherokees and supersteak)*
splash of heavy cream
several basil leaves
salt to taste
Coat the bottom of a sauté pan with extra-virgin olive oil and heat over a low flame. Add the onions and garlic (leave the cloves whole for easier removal if you prefer not to have the garlic in the sauce) and heat till the onions are translucent. Add the vegetables and simmer over a medium flame until cooked. You may need to add hot water during cooking if the sauce starts to stick before the vegetables are completely cooked. When the vegetables are cooked thoroughly, stir in the cream and basil leaves and remove from heat. Serve over your favorite pasta.
*If you don't want the tomato skins in the sauce, blanch the tomatoes before cutting and peel them.
Variation: Instead of cream, stir in a cup of ricotta cheese.
White eggplant ratatouille
(recipe shown here)Variation 1: Use purple eggplant or other heirloom varieties in addition to or in place of white eggplant.
Variation 2: Add diced fresh tomatoes.
Variation 3: Add diced fresh peppers.
Coming soon:
Part 7: The Pumpkin Variations