No. 1 : Quick Recipe
Roasted Eggplant and Tomato Pasta
- 2 LB Eggplant, cut into 1/2′′ cubes
- 1⁄4 Cup Olive Oil, divided
- Sea Salt and Freshly Ground Pepper
- 1 Large Yellow Onion, chopped
- 1 Cup Chopped Celery
- 3 TB Tomato Paste
- 1 (15 OZ) Can Crushed Fire Roasted Tomatoes
- 6 OZ Green Olives, chopped
- 1⁄2 Cup White Balsamic Vinegar
- 1⁄2 Cup Golden Raisins
- 1⁄4 Cup Capers
- 3 TB Raw Sugar
- 2 TB Grated Unsweetened Chocolate 1⁄2 Cup Thinly Chiffonade Basil
- 1⁄2 Cup Shredded Parmesan
- 1 LB Cooked Pasta, Shape and Variety, your Choice
Step One
Set the oven to 400F. Add the eggplant to a sheet pan and toss with 2 TB olive oil, salt and pepper. Slide into the oven and roast for about 25 – 30 minutes or until browned around the edges.
Step Two
Heat the remaining oil in a large skillet over medium-high heat. Add onions and celery, and season with salt and pepper; cook, stirring often, until beginning to brown, 10 minutes. Reduce heat to medium, and add tomato paste and cook, stirring, until caramelized and al- most evaporated, 1–2 minutes. Add crushed tomatoes and continue cooking for 10 minutes.
Stir in olives, vinegar, raisins, capers, sugar, and chocolate, and cook, stirring occa- sionally, until thick- ened, about 15 minutes. Add the roasted eggplant. Season with salt and pepper. Top cooked pasta with the sauce and garnish with basil and cheese.
No. 2 : Kitchen Scoop
Have you used White Balsamic? It’s primarily made in the Italian region of Emilia-Romagna by cooking white Trebbiano grapes, but at a higher pressure and lower temperature than traditional balsamic in order to re- tain its pale and golden hue. From there it may be aged, but for no longer than one year in order to retain its lightness. Use it when you’re looking for softer flavors.
No. 3 : Clever
I like using whole wheat linguine for this recipe, but the “sky is the limit” for your choice of variety and shape. Some of the veggie-based pas- tas like chickpea or lentil would also be yummy.
No. 4 : Cheers!
Tasce d’Almerita Regaleali
Bianco
Sicily
About $17.00
This pasta is a riff on Caponata, the luscious sweet and sour traditional dip or sauce from Sicily. So of course I’ve chosen a favorite Sicilian wine to accompany it! Open this wine to sip during cooking and bring the bottle to the table to enjoy stone-fruit and white flowers in the aroma and a zingy crisp light grapefruit flavor. Made with 3 indigenous Sicilian white grapes and a little chardonnay, this wine is affordable, aromatic and OH! so delicious.