Wednesday, June 8, 2011


The act of salting and rinsing eggplant to reduce bitterness is called "degorging." An old practice, it is not as necessary these days because modern eggplants are less bitter but I still prefer to let my eggplant set out for about an hour with salt on it before cooking.
1 can of crushed tomatoes
2 cloves garlic
2 tablespoons olive oil
tomato paste
1 eggplant or 2 baby eggplants
1 lb. sausage (all sweet or half hot)
1 box of rigatoni or other favorite pasta
1-4 teaspoons salt
1-4 teaspoons pepper, to taste
1 teaspoon basil, dried or fresh

Add olive oil to a large sauce pot on medium heat. Sauté chopped garlic in oil until translucent. Add tomatoes and enough paste to slightly thicken. Let simmer. In a skillet, sauté sausage in a little olive oil until browned.
Cut sausage into slices. Add to the tomato sauce and cover pot halfway. Cut eggplant into thin slices leaving skin on. Add to sauce, cover halfway and let sauce reduce.Cook pasta until al denté. Save some of the pasta water to thin the sauce out to the consistency you would like it. Add sauce to pasta with some Parmesan cheese and enjoy.

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