Eggplant with Chunky Tomato Sauce
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Martha Stewart Living, October/November 1993
- Yield Serves 4
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Ingredients
- 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
Directions
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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.
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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.
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Drain eggplants, and place one on each of four 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.
I recently had a dish called Aubergine Imam in a greek restaurant, and managed to trick the chef into giving me the recipe! It's LOVELY. Try it for yourself:
http://elin-journal.blogspot.com/2011/03/aubergine-imam.html