Ingredients:
1 pound eggplant, cut into ½ inch slices, leave the skin on
1/3 cup extra virgin olive oil
3 cloves garlic, lightly smashed
2 springs thyme, chopped
1 cup chicken stock
2 tablespoons sun-dried or oven-dried tomatoes*, minced
6 leaves basil, sliced thinly
Salt and pepper
1 pound spaghetti
Method:
Lightly salt the slices of eggplant, stack them back together and let sit for 20 minutes
Put the olive oil in a wide, heavy saucepan, add the garlic cloves, and set over low heat. 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 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.
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.
Toss the eggplant purée with the spaghetti that you cooked al dente. Stir in the minced tomatoes and basil. Serve immediately.
Serves 3 or 4.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
