Good Morning, Darlings!

E and I have been trying to eat healthier in 2010, with pretty good results.  Fresh fruit every morning and more veggies every day.  To make it more fun, I came up with this meatless pasta (or pizza or whatever…) sauce substituting the eggplant for meat. It turned out pretty well and even made an encore appearance in the meal we made last night.  Here’s what I did.

Patti’s Eggplant Sauce

1 large eggplant
2 eggs, beaten
1 cup flour, seasoned with salt, pepper, and garlic powder to taste
1/2 cup vegetable oil
1 small can tomato paste
1 can of tomato puree
1 bottle of red wine
Red pepper flakes to taste
2 garlic cloves, minced
1/4 onion, minced
Water to thin sauce

Peel eggplant and cut into 1/2″ cubes (it doesn’t need to be precise)
Place colander over sink and put eggplant in, cover with salt for 30 mins to an hour (this will keep the eggplant from getting watery) – Do not skip this step, please
Rinse eggplant after appropriate time has passed
Place beaten eggs in large bowl
Place seasoned flour in another large bowl
In batches, first place eggplant in beaten egg and then in seasoned flour
Heat large skillet with vegetable oil over medium heat
When oil is heated (flick a drop of water over oil, if it “dances” it is ready)
Gently place egged and floured eggplant into oil and cook until brown, remembering to turn when first side is done
Drain fried eggplant on paper towels
Continue until all eggplant is fried

Now for the sauce:
Saute onions and garlic in 2 tablespoons oil
Add fried eggplant (reserve a few to top dish before serving – thanks, Lisa!)
Add wine, tomato paste and tomato puree
Bring to a boil and immediately drop heat to a simmer
Add red pepper flakes to taste
Allow to simmer for at least an hour (add water if sauce is looking too thick)
Enjoy as a topping for your favorite pasta (we used fusilli)

Pretty easy, huh? Here is a pictorial for your viewing pleasure.

Eggplant - Cubed, Salted and Draining

Beaten Eggs and Seasoned Flour

Frying The Eggplant

Yummy Fried Eggplant!

Bubbling Eggplant Sauce

I have all kinds of treats in store for you this week. Stay tuned and Happy Monday!

xoxo, Patti