When I was outside this morning harvesting the tomatoes and eggplants I was very aware of the chill in the air. This could be the last gathering of fresh vine-grown plum tomatoes for the season.
It’s been a good year here at the house, I have 17 quarts of tomato sauce frozen for the winter.
What should I make for dinner with today’s harvest?
I’m thinking of an eggplant and tomato sauce with plenty of basil, garlic and onions served with good Reggiano cheese from the Italian store. I’ll get a couple of sausages while I’m there.
The idea makes my mouth water.
(Later that morning)
Here’s what I did after a quick shop.
The paste tomatoes were washed and added to a pot of boiling water. This loosens the skin. It only takes a few minutes, so don’t walk away from the stove. Then put the tomatoes into a bowl to cool. Once cool remove the skins…which just slide off. Chop and set aside.
Next, cut the eggplants into slices and sprinkle salt on them to draw out excess moisture. After about 20 minutes, rinse the salt off and cut the eggplant into bite-size morsels.
Chop an onion, three big garlic cloves, and the basil.
Add olive oil to a pan and cook the onions, eggplant, and garlic until golden. Next add the skinless tomatoes.
Simmer until the flavors combine.
Tonight, I will cook the sausage and serve everything over pasta. To add even more flavor, sprinkle the top with chopped basil leaves.
I’ll let you know what himself thinks.
UPDATE: He loved it.