One of the best experiences in a Farmer’s Market is viewing
the multitudes of unique vegetables not often seen in a grocery
store. In eggplant there are varieties such as Ichiban, Machiaw,
Thai, Snowy, Black Beauty, Neon and more. This recipe incorporates
the Snowy and Black Beauty varieties, which are certain to enhance
this pasta dish.
- 1 cup diced Black Beauty Eggplant
- 1 cup diced Snowy Eggplant
- 1 tsp Kosher salt
- 1/4 cup Extra Virgin Olive oil
- 1/4 cup vegetable oil
- 10 garlic cloves, sliced
- 12 Creole tomatoes, peeled and seeded
- 1 cup chicken stock
- 12 large basil leaves
- Cayenne pepper to taste
- Hot sauce to taste
- 1 small Snowy Eggplant, thinly sliced
- 1 small Black Beauty Eggplant, thinly sliced
- 1 cup Extra Virgin Olive oil
- 1 pound whole wheat pasta
- ½ cup grated Parmesan cheese
Place diced eggplant into a colander and sprinkle with Kosher salt.
Set aside for 15 minutes. In a large sauté pan, heat 1/4
cup olive oil and 1/4 cup vegetable oil over medium-high heat. Add
sliced garlic and sauté 2 to 3 minutes taking care not to
scorch as garlic will become bitter. Remove garlic and set aside.
Drain diced eggplant of any liquid and sauté 2 to 3 minutes
in flavored oil. Add diced tomatoes and return garlic to the pan.
Bring to a low simmer adding chicken stock to retain moisture while
tomatoes cook. Add basil and season to taste using cayenne pepper
and hot sauce. A small amount of sugar may be needed if sauce is
too acidic in taste. Cook 10 to 15 minutes, set aside and keep warm.
Cook pasta according to package directions and while pasta is cooking,
which should take approximately 10 to 12 minutes, heat the remaining
1 cup of olive oil to 350 degrees. Saute the black and white eggplant
slices a few at a time until golden brown. Drain well. Shingle the
eggplant chips around the edge of a large platter, alternating the
black and white colors. When the pasta is cooked, drain well, coat
with a small amount of the eggplant marinara sauce and place in
the center of the serving platter lined with the eggplant. Top with
remaining sauce and coat generously with Parmesan cheese.