Eggplant, Mixed mushrooms and fresh tomato sauce

  

Sitting on the kitchen counter was a basket of Japanese eggplants and 4 ripe tomatoes, all from the porch garden, waiting to become tonight’s dinner. I had all day to think about how I would make that happen.

INGREDIENTS:

1.     Wild mushroom fettuccini (by al Dente)

2.     Japanese eggplants quartered lengthwise

3.     Mixed mushrooms

4.     Fresh tomatoes cut in half and grated on the coarse side of a hand grater, skins discarded

5.     Sundried tomatoes in oil, coarsely chopped

6.     Shallots

7.     Olive oil

8.     Garlic

9.     Fresh basil and tarragon

10. Mozzarella coarsely grated

PROCESS:

Cook the shallots and garlic in olive oil until soft. Add the mushrooms and cook over high heat, stirring frequently, until they begin to brown. Add the tomatoes and herbs, reduce the heat, and simmer for about 20-30 minutes. In the meantime, heat olive oil in a separate skillet until hot, and cook the eggplant until golden brown and soft. Remove each piece as they are done and drain on a paper towel. Add the eggplants to the tomato sauce, along with the sundried tomatoes and continue cooking over low heat while the pasta is cooking. Add the pasta to the sauce and top with the mozzarella. You can do this in the serving dish or in the individual dishes.

COMMENTS:

The fresh tomatoes produce a sweet sauce (that you can’t get from canned tomatoes) that is enhanced by the sweetness of the eggplants. Both are tempered slightly by the sundried tomatoes. The mixed mushrooms add a satisfying texture to the dish.