Servings: 4 to 6
Though eggplant is relatively delicate, it pulls in the flavor of whatever it’s cooked with, in this case garlic, fresh herbs, and tomatoes. Salting eggplant in advance is an optional step, but one I usually take the time to do; I find it gives the vegetable a creamier texture.
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This recipe makes a great pasta sauce. I made two changes to the recipe. I used one medium eggplant, and 1 14 1/2 oz can of fire-roasted diced tomatoes and prepared the eggplant as directed.
I served the eggplant over spaghetti, and was so tasty with garlic bread and wine.
Simple, easy and absolutely a great fine cooking recipe.
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