I made a great dinner tonight. Let me back up and say that I have gotten a lot of eggplant from my CSA share.
Short of eggplant parmigiana I really didn’t know any recipes for eggplant, and since I’m not eating dairy, parmigiana was out!
I saw this recipe for Pasta Alla Norma in one of my must-read newsletters, No Meat Athlete. The recipe is from epicurious.com The original recipe was intended to be served over pasta, but I didn’t feel like having pasta and I had a bunch of fresh tomatoes on hand so I modified the recipe slightly. If you want to make this as a pasta sauce, use 2 14 oz. cans of diced tomatoes in juice instead of the 4-5 ripe tomatoes.
Here is what I did:
Alla Norma (without the pasta!)
- 1 medium eggplants, cut into 1/2-inch cubes
- 1 tablespoons coarse kosher salt
- 5 tablespoons extra-virgin olive oil, divided
- 1 cup chopped onion
- 4 garlic cloves, minced
- 1 green bell pepper, diced
- 4 ripe tomatoes, diced
Place eggplant cubes in colander and sprinkle with 1 tablespoons kosher salt. Let eggplant drain 15 minutes. Pat dry, removing excess salt.
Heat 2 tablespoons oil in heavy large skillet over medium heat
Add onion and garlic; sauté until onion is soft, about 5 minutes
Add diced pepper and tomatoes
Cook until tomatoes begin to soften, about 15 minutes. Remove from heat
Heat 1-3 tablespoons olive oil in another heavy large skillet over high heat
Cook eggplant until browned on all sides, about 8 minutes
Using slotted spoon, transfer eggplant to tomato mixture in skillet
Mix it all up and enjoy!