Eggplant Marinara

Years ago, I had made something I was quite certain was called easy eggplant parmesan. I remembered it as a sauce with eggplant in it, served over pasta, with cheese. For the life of me I couldn't find it though. I either never printed it out and followed the recipe from my computer screen or I printed it and threw it away by accident. Either way, I had only had it once but I couldn't stop thinking about it.

Fast forward to a few days ago, when I was looking something up on my old hard drive (long story short, my old computer decided to stop working but the hard drive was still usable, but being too lazy to actually copy all of my files to my new computer, I only put a few over and kept the drive aside to plug in as I needed it). I noticed on this drive I had a file folder I had titled "recipes" and curious, I opened it.

And there it was: eggplant marinara.



Of course. Eggplant marinara, not easy eggplant parm (though I suppose the two are somewhat synonymous). I looked at the recipe, and indeed, it was the one I hadn't been able to locate all those years. It was almost like I had hit the lottery. I figured I could make it, freeze it, and use it as needed. In the meantime, I'd print the recipe out (again) and file it like I normally do. Jackpot.







Eggplant is most decidedly my favorite vegetable. I love it best fried (What's not good fried, I ask you? Nothing.) but it's really tasty-and I know I might be in the minority because I know people for whom eggplant is not their favorite. But if it's not, just try this one: it's mild and innocent enough that I think you miss some of the texture (which turns some people off)-although there is texture- and get more of the taste.

This recipe is easy and doesn't take that many steps, and marinara freezes well, which makes this even better. That is, of course, if you don't plan on eating it straight from the container with a spoon (or over your choice of pasta) :) Start to finish (not including the roasting time for the eggplant) this dish took me roughly twenty minutes, which only adds to the appeal.



Eggplant Marinara (recipe courtesy of Rachael Ray)

* 1 large eggplant
* Salt and freshly ground black pepper
* 2 tbsp extra-virgin olive oil
* 1 onion, chopped
* 3 cloves garlic, chopped (I used a spoonful of minced garlic)
* 1 28-ounce can crushed tomatoes
* 6 leaves of torn or chopped basil
* 1 c. grated Parmigiano Reggiano

To roast the eggplant: Preheat oven to 400°F. Cut eggplants in half and spread a little bit of olive oil with a pastry brush and a sprinkling of salt and pepper. Place eggplants on a baking sheet and put in the oven for about 45 minutes or so, until they're a nice golden color. Remove from the oven and let cool.

While eggplant is cooking or while it is cooling, heat a pan over medium-high heat. Spray a little bit of butter spray in the pan and add the onions and garlic and cook until soft.

While the onions and garlic are cooking, scoop the eggplant out from the skin and mash with a fork in a bowl. Add the mashed eggplant to the pan with the onions and garlic. Season with salt and pepper. Add the crushed tomatoes and the torn basil and the cheese.

Freeze for future use, serve over pasta, or just grab yourself a spoon.