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Eggplant Sauce · GialloZafferano.com

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  Speaker 1: Eggplant sauce from Sicily brings a rich Mediterranean flavor to
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  Speaker 1: your table. Use tend the eggplant, sweet tomatoes, onion, and
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  Speaker 1: fresh basel for a rustic sauce that clings beautifully to
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  Speaker 1: pasta or soaks into toasted bread. You obtain four servings.
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  Speaker 1: Difficulty easy. Preparation time about fifteen minutes, cooking time about
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  Speaker 1: fifty minutes. For the sauce, you need clusta tomatoes two
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  Speaker 1: point twenty five pounds that is one kilogram, yellow onions
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  Speaker 1: four point two ounces that is one hundred and twenty
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  Speaker 1: grams fresh basil, as kneaded, Extra virgin olive oil two
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  Speaker 1: tablespoons that is thirty grams fine salt, as kneaded. For
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  Speaker 1: the eggplants, you need eggplant one point one pounds that
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  Speaker 1: is five hundred grams weigh after cleaning, extra virgin olive
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  Speaker 1: oil four tablespoons that is fifty grams find salt, as kneaded,
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  Speaker 1: black pepper, as kneaded. You start with the sauce. You
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  Speaker 1: trim and finely chop the yellow onions. You place the
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  Speaker 1: chopped onion in a large skillet with a drizzle of
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  Speaker 1: extra virgin olive oil. You add a little fine salt.
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  Speaker 1: You cook over medium low heat for about ten minutes,
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  Speaker 1: stirring often, until the onion becomes soft and translucent. While
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  Speaker 1: the onion cooks, you cut the cluster tomatoes into cubes.
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  Speaker 1: When the onion is soft and translucent, you add the
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  Speaker 1: tomato cubes to the skillet. You season with fine salt.
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  Speaker 1: You cover with the lid. You lower the heat slightly,
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  Speaker 1: and you cook for about twenty minutes. Meanwhile, you prepare
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  Speaker 1: the eggplants. You slice the eggplants. Then you cut the
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  Speaker 1: slices into cubes of about three eighths of an inch.
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  Speaker 1: After the tomatoes have cooked for twenty minutes, you remove
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  Speaker 1: the lid and you stir the sauce. You continue to
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  Speaker 1: cook for another five minutes uncovered. When the tomatoes are cooked,
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  Speaker 1: you pass the sauce through a food mill to remove
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  Speaker 1: seeds and skins. You keep the smooth tomato and onion
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  Speaker 1: sauce aside. You clean the same pan you used for
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  Speaker 1: the tomatoes. You heat a generous drizzle of extra virgin
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  Speaker 1: olive oil. In the pan. You add the eggplant cubes.
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  Speaker 1: You season with fine salt. You cook over high heat
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  Speaker 1: for about ten minutes, stirring often until the eggplants are
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  Speaker 1: soft and golden. When the eggplants are soft and golden,
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  Speaker 1: you add black pepper. You pour the tomato sauce back
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  Speaker 1: into the pan with the eggplants. You add fresh basil leaves.
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  Speaker 1: You let the sauce cook and reduce together for another
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  Speaker 1: three to four minutes so the flavors blend well. At
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  Speaker 1: this point, the Sicilian eggplant sauce is ready. You use
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  Speaker 1: it immediately with spaghetti, rigattoni, nyocchi, or with toasted bread
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  Speaker 1: for brusquetta. You store any leftover eggplant sauce in an
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  Speaker 1: airtight container in the refrigerator for up to two days.
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  Speaker 1: You may also freeze it for longer storage.