Yum

It has certainly not been my intention, but most of the recipes I have posted have involved meat of some sort. I’m not saying that this is entirely a bad thing, but some of my favorite readers are vegetarian, so I’ve been feeling a bit guilty about not providing recipes that my most loyal readers can use. This post is therefore my attempt to assuage my guilt with an incredibly easy and delicious vegetarian recipe. Hopefully this guilt assuagement will tide me over for a bit: Mw’s Valentine’s Day gift was a subscription to a meat CSA, so assuredly there are more meat recipes to come.

In my estimation, the sign of successful cooking is when the dish is so delicious that whomever you have fed it to asks for the recipe. Sure, people compliment cooking all of the time, but you know it’s really good when they want to make it at home. (Don’t worry, I won’t think you didn’t like my cooking if the next time you eat at my house you don’t ask for a recipe. Conversely, don’t be insulted if I don’t always ask. I’m just saying… asking for the recipe is added proof). Therefore, I can assure that you will love the recipe I’m featuring in this post because I asked for it from a friend who had made this dish at a dinner party, and then my coworkers asked for it after I fed them, and then my mom asked for it after I made this for her during her most recent visit. Being the nerd that I am, I can actually see a diagram of this in my mind, sort of like the ‘telephone’ game for recipes.

Some people think eggplant is bitter or tough or greasy. I’m these are legitimate complaints regarding eggplant, if not cooked properly. Luckily, most of these problems have a fairly easy solution. To remove bitterness, soak in salted water or salt liberally and let stand for 30 minutes, then proceed with the recipe. To avoid a grease-laden dish, ensure that whatever oil the eggplant will be cooked in is very hot before the eggplant is added. Eggplants are like sponges for too-cool oil. One of the reasons I like the dish in this blog entry so much is that I’ve not had any issues with bitter or grease; in fact, the eggplant cooks to a creamy pulp that perfectly coats the pasta. In order to make sure the eggplant is not tough and reaches this perfect pulp, I’ve increased the cooking time a bit from the original recipe.

The most novel part of the recipe (at least to me), is the inclusion of sliced basil stalks, in addition to the leaves. Having never used basil stalks in a dish before, I was of the opinion that the stalks are too woody and chewy to cook with, and was both curious to see what happened to them in the dish, and worried that they would hurt the rest of the dish. In fact, the stalks add a lovely complexity to the flavor, and because they are simmered into the sauce, are beautifully tender by the time they reach the plate. If you didn’t know that the stalks were there, you would never know the stalks were there (and if you can follow this sentence, I’m impressed).

This recipe comes from one of Jamie Oliver’s cookbooks, but in the process of the recipe telephone game the actual source is unknown. This is the first of Jamie Oliver’s recipes that I have cooked, and I am impressed. The recipe is straightforward and simple, with a resulting flavor that belies the simplicity of the ingredients and the preparation. I hope both my vegetarian and non-vegetarian readers will try this and enjoy it as much as I do. Let me know who asks for the recipe.

Pasta with Eggplant, Basil, and Mozzarella

Adapted from Jamie Oliver (not sure what cookbook)

Serves 6-8

1 firm ripe eggplant

2 cloves garlic, sliced

1 onion, finely chopped

2 14-oz cans plum tomatoes

1 Tbsp balsamic vinegar

1 jalapeno, finely chopped [optional]

1 bunch of basil, leaves ripped and stalks sliced

4 Tbsp heavy cream

1 lb rigatoni or penne

7oz mozzarella, coarsely chopped

1 piece parmesan cheese for grating

salt and pepper

4-5 Tbsp olive oil

Remove ends of eggplant and slice into 1/2 inch slices, then dice into 1/2 inch cubes. If desired, season liberally with salt and let drain in a colander over the sink for 30 minutes to help remove any bitterness. Before using, rinse thoroughly and pat dry. [Note: I rarely do this step because of the extra 30 minutes required].

Heat olive oil in a saucepan. When hot, add eggplant and stir immediately to coat with oil. Cook 12-15 minutes on medium heat, until beginning to brown and soften. Add garlic and onions and cook 5-8 minutes until they have a little color. Add canned tomatoes, balsamic vinegar, and jalapeno. Season to taste with salt and pepper. Add basil stalks and simmer 15-30 minutes, until eggplant is a soft, creamy pulp. Add cream and heat through.

While sauce is simmering, cook the pasta in salted water. Drain and return to the pot with a little bit of the cooking water and a drizzle of olive oil. Add tomato sauce to the pasta. Season to taste with salt and pepper. Mix mozzarella and torn basil leaves into the pasta, stir for 30 seconds. Serve with grated parmesan.