Sugo di Melanzane
Eggplant in Sugo Sauce
For the Sugo Sauce, heat the olive oil in a large saucepan on medium heat. Add the onion and cook for 2 minutes. Add the chopped garlic and cook for another 4-5 minutes until onions are soft. Add the tomato paste and cook for 2 minutes until thick and slightly darkened.
3/4 cup olive oil
1 large onion, minced
1/2 cup garlic cloves, chopped fine
4 tablespoons tomato paste
3 (28 ounce)cans whole tomatoes, chopped
3 tablespoons balsamic vinegar
2 cups fresh basil leaves, julienned
salt and pepper to taste
6 Japanese eggplant
1/2 cup garlic cloves, sliced thin
1 1/2 cups vegetable oil
Add the tomatoes and cook another 20 minutes, stirring frequently. Stir in the vinegar, basil, salt and pepper. Turn the heat down to low and simmer for about 3 minutes.
For the eggplants, make slits in each eggplant with a small knife going all the way around. Stuff slices of garlic in each slit.
Heat the vegetable oil in a cast iron skillet on high heat. Brown the whole eggplants on all sides. Transfer to a paper towel and drain.
Place the drained, fried eggplants in the pan with the Sugo Sauce. Cook on medium-low heat until soft and tender, about 10-15 minutes.
Serves 6 to 8
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