I buy an eggplant whenever they go on sale at the market, and then I spend a few days wondering what the heck to do with it. Eggplant parmesan is pretty time consuming, so it’s a special treat; occasionally, I’ll make eggplant rollatini, should ricotta also be on sale. Most often I just slice the plant up and coat it in egg and breadcrumbs, pop them in the oven, and serve with pasta and red sauce.
But the last time I bought an eggplant, I was feeling pretty clever. Voila! Eggplant and Tomato Rotini.
You will need:
1 medium eggplant, chopped into 1/2″ or so cubes
1 28 oz. can of tomatoes (whole, crushed, whatever)
1 onion, diced
1 or 2 minced gloves of garlic
s & p
miscellaneous Italian herbs
In a medium saucepan, warm oil over medium heat. Add onion and a little salt; saute until transluscent. Add garlic, saute a minute or so. Add eggplant, and saute 5-10 minutes, until the eggplant starts to soften and wilt up a bit. Add tomatoes and miscellaneous herbs (whatever you’ve got–parsley, oregano, basil, and so forth); bring to a simmer, and reduce heat a bit. Simmer away for at least half an hour. This will be enough sauce for a pound of pasta.
You can also add a little wine to the sauce with the tomatoes, if you’d like.
Serve with lots of grated cheese.