I don’t have a drop of Italian blood in me. My Aunt B, who is now 90, learned to cook from her Italian mother-in-law. She is a fantastic cook and her sauce is superb. An Italian friend of mine calls her ‘Aunt Meatball’ because he thinks her cooking is so authentically Italian. Aunt B’s secret? She would not dream of making tomato sauce without beef bones and bone marrow.Continue Reading
Here it is Meatless Monday again, and when we talked about that last week, I promised I would be serving Pasta with Eggplant Sauce:
- 1 28 oz can crushed or stewed tomatoes – I used Muir Glen Organic Fire Roasted tomatoes.
- 3 – 4 T olive oil
- 1 large eggplant, cut into 1/2″ cubes – I used a Sicilian eggplant
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 sweet red pepper, chopped
- 2 portabella mushrooms, sliced
- 2 T oregano
- 2 T basil
- 3 T parsley
- 1 1/2 T sea salt
- dash of red pepper flakes
- 1/2 c black olives
Saute the eggplant, onion, garlic, red pepper and mushrooms in olive oil. Add the tomatoes and spices and simmer on low for several hours. (When I can tomatoes this summer, I definitely have to learn how to fire roast because these are some of the finest canned tomatoes I have ever tasted). Stir in olives. Serve over pasta with a salad and crusty bread. Special enough for Valentine’s Day!