Eggplant with Chunky Tomato Sauce
Simmering the eggplant in water removes the bitterness, gives it a creamy texture, and allows it to be cooked with no added fat.
- Servings: 4
Source: Martha Stewart Living, October/November 1993
- 6 plum tomatoes
- 1 to 2 cloves garlic, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves, plus sprigs for garnish, or 1 teaspoon dried
- Salt and freshly ground black pepper
- 4 baby eggplants, (about 3 to 4 ounces each)
- 1 cup ricotta cheese
Cut tomatoes into large chunks. In a large skillet over medium heat, saute garlic in olive oil until golden brown. Add tomatoes, thyme leaves, and salt and pepper to taste. Cook for 7 minutes, or until sauce is thick. Keep warm.
While sauce is cooking, prick eggplants in several places with a fork. Bring a saucepan of salted water to a boil, and add eggplants. Cover and simmer 10 minutes, or until eggplants are tender.
Drain eggplants, and place one on each of 4 plates. Slit open eggplants, and spoon some tomato sauce inside each one. Garnish each plate with a spoonful of ricotta and a sprig of thyme.