Spaghetti with Eggplant, Tomatoes, and Olives
Traditional Italian Country Food.
When in doubt, go to the country. Things are much more simple and pure there, and so is the food. It’s no wonder that Americans love good old country home cooking. Every country has their version. In Italy, it is food that once characterized the poor folk, since they were the ones living in the countryside. If you want good food, go to the farmer. Good meat, go to the butcher. Good bread, to the baker. And none of these professions are glorious is any way, but they have the best items. We forget that without them, there would be no one to enjoy the fruits of their labor. And then what?
Eggplant is a tricky vegetable. I’ve found that you either use the whole thing at once, and quickly, or it will dry out and brown. If I’m careful about storing the rest in an air-tight container, I”ll get two days out of a big eggplant. I’d rather make two or three dishes out of a big vegetable than eat the same thing for three days in a row.
Tomatoes and olives are a traditional pair in country cooking, mostly because they are bountiful in the country. They do need some help, though, which is why I’ve added my own spices and condiments to the sauce. Salt and pepper can only go so far.
Spaghetti with Eggplant, Tomatoes, and Olives
SPAGHETTI WITH EGGPLANT, TOMATO, and OLIVES
1/2 lb of spaghetti
1 medium eggplant, chopped into 1/2 inch cubes
3 – 4 plum tomatoes, chopped into 1/2 inch cubes
1/4 of black olives, chopped
2 garlic cloves, minced
1 tsp of cilantro
1 tbsp of chili sauce
1 tsp of onion powder
1/4 tsp of red pepper flakes
1 tsp of vegetable oil
salt and pepper to taste
1. In a deep and wide saucepan, heat the oil on medium-low and add in the garlic, eggplant, tomatoes, and olives. Stir continuously.
2. While the vegetables cook down, add the chili sauce, salt, and pepper.
3. After the chili sauce has been incorporated and heated through, add the remaining herbs.
4. When the tomatoes have given away some of their juices, cover the pan and lower the heat just a bit.
5. Stir occasionally and keep on low while the pasta cooks.
6. When the pasta reaches al-dente, strain and add to the pan with the sauce. Combine until pasta and vegetables are evenly tossed.
7. Serve with grated Pecorino Romano cheese.
Spaghetti with Eggplant, Tomatoes, and Olives
Loading ...
About
One comment
I never tried spaghetti with eggplant before, but since I love pasta in general, I will give them a try. My mom is such an eggplant fan, so I think she’ll love them.