So with that lovely japanese eggplant lurking in the fridge, I picked up a pint of cherry tomatoes and put together a quick pasta sauce one night.
1 japanese eggplant, cut into chunks (quartered lengthwise and chopped)
1 pint cherry tomatoes
Copious garlic, minced
I cut the anchovy up into very small pieces and cooked that first, dissolving it into the olive oil. Then I softened the garlic and added in the eggplant, then salted it. Eggplant, I will say once again, needs to be WELL-COOKED, and I don’t just mean “cooked with skill,” I mean “cooked thoroughly,” so that it is silky and delicious instead of bitter and spongy. I covered the pan a couple times to help it soften.
Once all the eggplant pieces were getting so they felt squishy under my spoon, I added in the halved cherry tomatoes and cooked the whole kit and kaboodle for a brief while.
When everything was nicely melded I tossed in a handful of basil ribbons and turned off the heat until the pasta was cooked. Then, after draining the pasta, I brilliantly poured the sauce over the pasta (in the pot) to toss it, instead of spooning pasta into sauce (my pan was too small). As a result, I had a bit too much pasta for the amount of sauce I had, SIGH. I crumbled feta on top and put on a few tiny basil leaves.
Despite the excess pasta, it was quite tasty and Ben really loved it. He seems to like nearly every vegetable now, which is a pleasant development.
Ok, now I am literally walking out the door to London, THIS VERY MINUTE. See you on the flip-side!